I never thought I would be here with you blogging about food! I mean, the reality is, when my kids were still eating out of jars I lived on baked Cheetos alone. If you ever questioned whether that could be done, it can! Olivia Pop survived on popcorn and wine, and I was making it just fine on baked Cheetos and beer. Needless to say, I am not an expert when it comes to the culinary arts.
I like to think I am just an everything mom blogger? But as my kids have gotten a bit older and their food no longer comes from the Gerber isle, it’s my job to make sure they are getting the nutrients they need! Sometimes that is the biggest battles we face. So, by default, I’m getting my food blogging on, and as long as I’m helping other mama’s out there, then I’m totally good with it!
I’m pretty excited to share this super easy recipe with you guys. It’s been in my recipe rotation for years now and it’s always a hit. My husband, who swears he doesn’t like Chicken Pot Pie, eats not less than 3 of these bad boys every time I cook them! The kids think they look so fun and typically do not leave a bite on their plates.
This recipe is one of my favorites not only because it is so taste and the kids love it, but because you can alter it and use pretty much anything you have in your pantry! One thing I always run into when I try new recipes is having a huge list of ingredients and not being able to mix it up at all to accommodate the groceries I already have (and need to use before they go bad)! Another thing, this recipe allows you to get a Chef-y as you want! You can go the whole 9 and boil your chicken or you can even use a can of shredded chicken. Whatever works for that particular night will taste great! I have made this recipe with my own boiled chicken, a rotisserie chicken, and canned chicken. It all just depends on the time I have to prep. But one thing is for sure, everyone loved them just the same! Don’t you love how I called it Chef-y to boil your chicken instead of buying cooked? I’m telling y’all, I’m all about a short cut when it comes to cooking!
I also feel like I should let y’all in on a little secret about me. Before I got married I would not touch a left over. I’m serious! It was totally a thing for me. Left overs where a no go! But these days since we are always in a haul butt hurry and kids are ALWAYS hungry, I love having left overs in the fridge! This recipe I’m about to share will make about 2 dozen mini pot pies. They are perfect for a larger crowd or if you have a family of 5 like I do and want to feed everyone lunch the next day! If you don’t feel like you want a full 2 dozen, you can but the recipe down by using small cans or you can do what I did and make 12 + a mini casserole to save for lunch. I will share the larger recipe and then let ya in on how I would cut it down at the end!
2 Chicken Breasts with Rib Meat [substitution: rotisserie chicken or 2 cans shredded chicken]
1 can corn [you can use yellow sweet corn or white shoepeg]
1 can sliced carrots
1 can English peas
2 cans cream of chicken soup
3 cans Pillsbury Original Biscuits
1 | Boil chicken breasts and shred meat
2 | In a large bowl add chicken, cream of chicken, corn, peas, and carrots. Typically I cut the carrots into halves before adding. Mix ingredients well.
3 | Fill each muffin cup with one biscuit creating a bowl.
4 | Fill each biscuit bowl with filling.
5 | Bake on 375 for about 15-20 minutes until biscuits are cooked.
*Alteration for 1 dozen mini pot pies + mini casserole: You will only need 2 cans of biscuits. Proceed with recipe as normal for the 12 mini pot pies. You will need a small casserole dish. I used a 8 X 6 Pyrex. Spread the last 4 biscuits out to create a crust. Pour the remaining veggie/chicken mixture on top and bake on 375 for 15-20 minutes until biscuits are cooked.
There you have it friends! Everything I know about Mini Chicken Pot Pies! I hope you’re family loves them as much as mine do! Want to try another recipe? Check out this Creamy Pan Chicken recipe! It is tha bomb.com!