Chicken Pot Pie Cups
Have you ever started a recipe and then realize you actually don't have all the ingredients? That happened to me this afternoon. I didn't have Cream of Chicken Soup for these lovely Mini Chicken Pot Pie Cups. If you've been reading my posts, you know I improvised. And I've never going back.
Once again, have you ever started a recipe and then realize you actually have double the ingredients? This happened to me yesterday, too. I had bought a bag of frozen veggies, but then I realized I have fresh carrots, snap peas, corn, and celery. Why cook up some 'ol frozen veggies if I have some fresh ones on hand? It only took around 7 minutes to steam them up, and they tasted just wonderful. Maybe I'll save the frozen veggies for the man child's finger food.
These Mini Chicken Pot Pie Cups were so comforting, and absolutely flavorful. As you may know, I'm a huge fan of "cup" dinners: Petite Lasagna, Cowboy Cups, and Pizza Muffins. These are an excellent edition to the list.
Originally, I thought this recipe would be a simple, quick meal for a Sunday afternoon. However, I ended up taking a few back roads. I'm sure this is a quick fix if you use frozen veggies, canned Cream of Chicken, use pre-cooked packaged chicken and have Herbs De Provence. Whatever works for you, man. I think it worked out well the long way, and the little extra time in the kitchen was more than worth it.
Once again, have you ever started a recipe and then realize you actually have double the ingredients? This happened to me yesterday, too. I had bought a bag of frozen veggies, but then I realized I have fresh carrots, snap peas, corn, and celery. Why cook up some 'ol frozen veggies if I have some fresh ones on hand? It only took around 7 minutes to steam them up, and they tasted just wonderful. Maybe I'll save the frozen veggies for the man child's finger food.
These Mini Chicken Pot Pie Cups were so comforting, and absolutely flavorful. As you may know, I'm a huge fan of "cup" dinners: Petite Lasagna, Cowboy Cups, and Pizza Muffins. These are an excellent edition to the list.
Originally, I thought this recipe would be a simple, quick meal for a Sunday afternoon. However, I ended up taking a few back roads. I'm sure this is a quick fix if you use frozen veggies, canned Cream of Chicken, use pre-cooked packaged chicken and have Herbs De Provence. Whatever works for you, man. I think it worked out well the long way, and the little extra time in the kitchen was more than worth it.
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Chicken Pot Pie Cups
recipe adapted from Tablespoon
1 (14.5 oz) can cream of chicken soup (my homemade recipe here)
1 cup fresh mixed veggies (or you could use frozen. Fresh is best)
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence (here's Emerl's version, if you need a recipe)
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits (we used the jumbo biscuits - they made about 16 cups)
Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes, then enjoy!
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