Happy Friday! I know some of you are dying to get your hands on this recipe since I posted a teaser for it on Tuesday. Before I get into it though I cannot believe it’s the end of January, seriously time flies! Jeremy has been begging me to make homemade chicken pot pies for a good month now. Believe it or not I usually buy the Marie Calendar Chicken Pot Pies from the freezer section, they are easy to make, but also really high in sodium so I finally caved and made my own. I did find a recipe on Pinterest, but changed it around a little to make it my own.
Ingredients
- 2 boneless skinless chicken breasts - cooked and diced
- 2 can cream of chicken soup
- 1 bag frozen Birds Eye Steamfresh mixed vegetables
- 1 C shredded cheddar cheese
- 1 TSP dried thyme
- 1 TSP dried basil
- 1 TSP onion powder
- 1 TSP garlic salt
- 1 Can Pillsbury biscuits
Instructions
- Preheat your oven to 400 degrees
- Place chicken on a foil covered baking sheet and cook for 15-20 minutes
- While the chicken is in the oven start making the filling
- In a large bowl combine cream of chicken soup x2, frozen vegetables, cheese, herbs and spices
- Grease 8 out of 12 cupcake holders and place the biscuit dough into each cup starting at the bottom and working up the sides
- Once the chicken is done cooking, place on a cutting board and dice
- Add to the mixture in the bowl
- Start adding pot pie mixture to each biscuit cup
- Bake for 12 minutes at 400 degrees
- Let stand for 3 minutes and remove from tin
- Enjoy!
Notes
The filling for these chicken pot pies will make 12 cupcakes, but since the biscuits only come in 8 packs I made the 8 and saved the filling in a tupperware in the freezer marked with the date for next time.
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