Chicken Pot Pie Cups

One of my favourite comfort foods is Chicken Pot Pie. So when I found this recipe and realized it was a quick and delicious way to take my favourite food on the run, I was absolutely giddy and so excited to give it a try! I modified this www.campbells.com recipe to make it taste more like my own Chicken Pot Pie recipe but in mini! You can use any frozen or diced raw vegetables that you like in yours. I just love celery and onions in my chicken pot pie so the Vegetables for Spaghettini was perfect.

INGREDIENTS
  • 1 1/2 cups cubed cooked chicken (we used the pre-cooked chicken strips)
  • 1 can Condensed Cream of Chicken Soup
  • 1 1/2 cups Frozen Vegetables Mix (onions, celery, carrots)
  • 1/4 tsp celery salt
  • 1/8 tsp pepper
  • 1 package (12 ounces) refrigerated biscuit dough
INSTRUCTIONS
  1. Pre-heat oven to 350 degrees
  2. Spray 10 of the 12 muffin tin cups with cooking spray.
  3. Roll or pat each of the biscuits to flatten slightly and press into the sprayed tins.
  4. Mix Chicken, soup, frozen vegetable, celery salt and pepper in medium mixing bowl.
  5. Scoop and press mixture into each biscuit cup so that its level with the top of the cup
  6. Bake in oven for 15 minutes or until crust is golden brown.
  7. Remove from oven and let cool for 5 minutes before removing from pan.
  8. Serve Warm.
NOTES: The recipe that I modified calls for cheese sprinkled on top of each cup before cooking. We tested with and without cheese and felt that although the cheese ones were good, it was more like chicken pot pie without the cheese. Give it a try and tell us what your preference is.

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