Mini chicken pot pies

Pot pies are great. Like I mentioned in the post below, I like the idea of warm, hearty meals. They're gooey, can be eaten in a bowl and topped with a flaky dough. But there's always the issue of transport. If you don't have 20 individual ramekins, it's difficult to do a satisfying pot pie.

This recipe takes refrigerated biscuit dough (the kind that comes in the exploding cans), lines muffin tins with them and fills it with pot pie filling for pot pies that have the crust on the outside instead of the top.

I had too much filling with this recipe. Between having too much biscuit dough or too much filling, I would definitely choose dough. It's not that I don't like the filling--I do--but you can eat a leftover biscuit by itself. I personally wouldn't eat the filling by itself, although, thinned out with water, it's really just cream of chicken/mushroom soup.

I liked this recipe for the ease and cost. A frozen bag of mixed veggies is about $3, a can of condensed soup is $1.50 ($1 if they're on sale), a pound of chicken is $6 and a roll of biscuits is $2.50. It comes out to about $25 to feed 9-12 people. There's not a lot of prep work--the chicken was boiled and chopped. The only thing that would take a lot of time is the biscuit prep, but I did that as the chicken was boiling and finished almost all 40 of them in that time. With the filling, you can make that the day before.

This is the second time I've done pot pie with canned soup though, and I just need to quit doing that. It's cost effective and easy, but not particularly yummy. I'm making my own filling next time.

Changes for next time:

More cheese

Marinating the chicken

If not homemade filling, then more herbs to the condensed soup filling--oregano, pepper, Italian seasoning

More biscuits!

I might try pie crust, but I'm not sure how sturdy they would be to lift out of the muffin tin. This is where a silicon muffin pan would be useful

I flattened the biscuit in my hand and pulled/stretched the dough into something big enough to fit in the muffin tin.

These were 10-count biscuits and they fit perfectly. The 8-count Grands would've filled up the entire muffin tin and left no room for filling.

Adorbs. As you see, they were easily removed from the muffin pan. As my roommates discovered, the pot pies are also hand food!

Cheesy chicken pot pie cups

Adapted from Between 3 Sisters

4 cans of small biscuits (10 count)

2 cups cooked chicken breast, diced
2 (10.5 oz) cans cream of chicken soup

2 (10.5 oz) cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed veggies

2 tsp dried oregano

1. Preheat oven to 350 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, 1 cup cheddar cheese, and oregano. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups. Top with remaining 2/3 cup of cheddar.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.