I am always on the look out for ways to hide veggies in our meals, feeding children is hard work! Not only do I want our meals to be quick, easy and yummy but also nutritious! Getting all of those things into one meal is really hard.
Mini Chicken Pot Pies
This week I decided to try one of our favorite meals but in a mini version – Chicken Pot Pie. Guess what…the pickiest eater (Teagan) LOVED this meal! Jude, well he ate everything inside the pies…not the biscuits. Hey, he ate his veggies!! I call this recipe a Kid Approved and Veggie Hidden Meal!
Ingredients:
8 oz of frozen mixed vegetables (thawed)
1 can of Cream of Chicken Soup
1 cup cheddar cheese, shredded
1 1/4 cup cooked chicken breast, cubed
10 biscuits (Jr. size works best)
Pepper to taste
1 can of Cream of Chicken Soup
1 cup cheddar cheese, shredded
1 1/4 cup cooked chicken breast, cubed
10 biscuits (Jr. size works best)
Pepper to taste
Directions:
1. Preheat the oven to 350 degrees. Thaw the frozen mixed veggies.
2. Cube the precooked chicken breast.3. In a large mixing bowl combine the chicken, vegetables and Cream of Chicken Soup. Mix well. Add pepper for taste.
4. In a muffin tin, create “pie crusts” using the biscuits. Flatten the biscuits to cover the entire cup.
5. Fill each tin with about 2 TBSP of the chicken mixture.
6. Top each pie with cheddar cheese.
7. Bake at 350 degrees for 15-20 minutes. The cheese should be melted and the biscuits should be golden brown.
8. Remove from oven, let pies sit for 3-5 minutes, then serve! Enjoy!
These are great freezer meals to consider! Bake a few batches and let them cool completely and place in a freezer safe bag or container and freeze. Reheat in the oven when ready to eat!! So good!! And super hearty!
Mini Chicken Pot Pies
Cook Time 38 minutes
Servings 12
Ingredients
- 8 ounces frozen mixed vegetables (thawed)
- 1 can cream of chicken soup
- 1 cup cheddar cheese shredded
- 1 1/4 cup cooked chicken breast cubed
- 10 refrigerated biscuits
- pepper to taste
Instructions
-
Preheat the oven to 350 degrees. Thaw the frozen mixed veggies.
-
Cube the precooked chicken breast.
-
In a large mixing bowl combine the chicken, vegetables and Cream of Chicken Soup. Mix well. Add pepper for taste.
-
In a muffin tin, create “pie crusts” using the biscuits. Flatten the biscuits to cover the entire cup.
-
Fill each tin with about 2 TBSP of the chicken mixture.
-
Top each pie with cheddar cheese.
-
Bake at 350 degrees for 15-20 minutes. The cheese should be melted and the biscuits should be golden brown.
-
Remove from oven, let pies sit for 3-5 minutes, then serve! Enjoy!
ah! I had these on my "to freeze" list, but didn't make them! I totally should – they look so yummy!
These look so easy to make. Next time I make biscuits I will try making these.
Those look awesome!!!
That looks so good. I would have never thought to do that. The only thing I would have left out would be the peas I am not a fan of peas.
I am hungry! Those are delicious!
Love mini versions of these. The big pies are so messy to eat and usually so filling. I also like how easy this would be for a freezer meal!
seriously so freaking easy. Why did I not think of this!
Hi!
Your blog has caught our attention because of the quality of the recipes. We would be delighted if you would join us at http://www.mytaste.com/ so that we could link to it.
myTaste.com is a search engine that compiles the best American cooking sites and blogs from the Internet. Several hundred blogs are already enrolled here and are taking benefit from the traffic we are sending to their sites.
To join myTaste, just go to http://www.mytaste.com/add-your-food-blog
Best regards,
Elin
MyTaste.com