Have you ever started a recipe and then realize you actually don't have all the ingredients? That happened to me this afternoon. I didn't have Cream of Chicken Soup for these lovely Mini Chicken Pot Pie Cups. If you've been reading my posts, you know I improvised. And I've never going back.
Once again, have you ever started a recipe and then realize you actually have double the ingredients? This happened to me yesterday, too. I had bought a bag of frozen veggies, but then I realized I have fresh carrots, snap peas, corn, and celery. Why cook up some 'ol frozen veggies if I have some fresh ones on hand? It only took around 7 minutes to steam them up, and they tasted just wonderful. Maybe I'll save the frozen veggies for the man child's finger food.
These Mini Chicken Pot Pie Cups were so comforting, and absolutely flavorful. As you may know, I'm a huge fan of "cup" dinners: Petite Lasagna, Cowboy Cups, and Pizza Muffins. These are an excellent edition to the list.
Originally, I thought this recipe would be a simple, quick meal for a Sunday afternoon. However, I ended up taking a few back roads. I'm sure this is a quick fix if you use frozen veggies, canned Cream of Chicken, use pre-cooked packaged chicken and have Herbs De Provence. Whatever works for you, man. I think it worked out well the long way, and the little extra time in the kitchen was more than worth it.
Once again, have you ever started a recipe and then realize you actually have double the ingredients? This happened to me yesterday, too. I had bought a bag of frozen veggies, but then I realized I have fresh carrots, snap peas, corn, and celery. Why cook up some 'ol frozen veggies if I have some fresh ones on hand? It only took around 7 minutes to steam them up, and they tasted just wonderful. Maybe I'll save the frozen veggies for the man child's finger food.
These Mini Chicken Pot Pie Cups were so comforting, and absolutely flavorful. As you may know, I'm a huge fan of "cup" dinners: Petite Lasagna, Cowboy Cups, and Pizza Muffins. These are an excellent edition to the list.
Originally, I thought this recipe would be a simple, quick meal for a Sunday afternoon. However, I ended up taking a few back roads. I'm sure this is a quick fix if you use frozen veggies, canned Cream of Chicken, use pre-cooked packaged chicken and have Herbs De Provence. Whatever works for you, man. I think it worked out well the long way, and the little extra time in the kitchen was more than worth it.
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Chicken Pot Pie Cups
recipe adapted from Tablespoon
1 (14.5 oz) can cream of chicken soup (my homemade recipe here)
1 cup fresh mixed veggies (or you could use frozen. Fresh is best)
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence (here's Emerl's version, if you need a recipe)
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits (we used the jumbo biscuits - they made about 16 cups)
Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes, then enjoy!
linking up here.
What an AWESOME idea!!!!!! These look so good, and love the individual sizes, this would be so fun for a party! Thanks for sharing!
ReplyDeleteThanks so much Maria! This recipe will please almost anyone - how fun these would be at a party! Have fun, Maria - thanks for visiting!
DeleteI'm a huge fan of the cup dinners myself, though I have yet to try any aside from some mini spinach artichoke bites I made a couple weeks ago. I need to jump on the train because these seem so quick and easy and most importantly, I love anything that involves biscuit dough.
ReplyDeleteThose Spinach Artichoke bites looked heavenly, btw :)
DeleteOH YUM! I love chicken pot pie! I know Id love these. Thanks for sharing.
ReplyDeleteThanks, Lisa!
DeleteOh! These look so good. My hubby is a big fan of chicken pot pie, but I don't always like to make a whole pie for just the two of us. Have you tried freezing the extras?
ReplyDeleteThere weren't any extras to freeze - between the three of us (2 adults and 1 almost-toddler) we went through 16 cups in around 24 hours. Let me know if you do freeze them, and how well they lasted! Thanks Kristin!
DeleteThese look so yummy. And I love your pictures too! I have such a rough time photographing food. If you ever do a post about how you do it so well, please let me know. I don't want to miss it! Thank you so much for linking up on Fabulous Friday at Faith, Trust & Pixie Dust.
ReplyDeleteWarmly, Michelle
You're such a sweetheart - I love taking pictures of food (it holds still, unlike my little man). I wish I was cool enough to post about my "photography skills". I seriously only use a little C743 Kodak EasyShare camera, and just use the standard "Windows Live Photo Gallery" on my dell Laptop.
DeleteHi, I'm Jaime. I run a blog called The Dress-up Drawer and I was just passing through. Love your blog and these look amazing!
ReplyDeleteI have a great giveaway going on right now for a personalized platter from The Southern Belle Boutique and just thought it might interest you. Thanks for letting me say hi!
http://thedressupdrawer.blogspot.com/2012/04/review-and-giveaway-southern-belle.html
Thanks Jaime!
Delete