June 24, 2013

{Recipe} Mini Chicken Pot Pies

This is one of my favorites recipes and I am so excited to share it with you!  I love a good pot pie, especially one with a crusty biscuit. This is one of my go-to recipes, its pretty quick to make and there is a little time in between the steps to get other stuff done...like making cookies.


 Jiffy Biscuit Mix
Cream of Chicken Soup
2 Chicken Breasts
Frozen Mixed Veggies ( I used the rest of that bag, so only about 1/4 of the bag)
Chicken Bouillon Cube
Cook the chicken to you liking.  I boil with a chicken bouillon cube to add flavor but you could also grill the chicken.  If you are boiling it only takes about 20 minutes.  After the chicken is cooked through, let it cool and then slice it it up.  I cubed the chicken this time but have shredded it in the past and it is just as good.

Preheat oven to 350.

Mix together the veggies, cream of chicken soup, half a can of milk, and the chicken. The liquid should still be on the thicker side.
I used ramekins for my pot pies so I could have individuals servings.  This recipe would also work if you wanted to use a pie pan. Fill the ramekins about 3/4 full so they don't overflow. 
Mix together the biscuit mix according to the box directions. All you need is water.  Once the dough is thoroughly mixed, plop a pile of dough right on top of the chicken mixture.  Don't worry about spreading it out, the dough will expand while it cooks. 
Bake until biscuit is golden brown on top, about 25 minutes.