Mini chicken pot pies

This recipe that I found on Tablespoon.com was everything I hoped it would be – simple, filling, doesn’t stick to the pan, and leftovers can easily be reheated for lunch tomorrow.

Also, I cook chicken a lot and I was looking for new ways to use my favorite meat.

Ingredients:

  • 1 chicken breast, poached and diced
  • 1 (14.5 oz) can cream of chicken soup*
  • 1 cup frozen mixed vegetables
  • 1 cup shredded Cheddar cheese
  • 1 tbsp Herbs de Provence**
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 2 (10 oz) cans Pillsbury biscuits

*I only had a 10.5 oz can, so I substituted with some homemade cream of chicken.

**Do take the extra three minutes to make your own Herbs de Provence if you don’t have that particular spice – I really think the flavoring made this recipe.

Preheat the oven to 400 degrees F while you poach the chicken. When the chicken is cooked thoroughly, dice it and combine in a bowl with all ingredients minus the biscuits.

Mix well.

Lightly grease a muffin tin pan, and gently press the biscuits in.

Fill each with a generous amount of chicken mixture.

Bake for 12 to 15 minutes, until crust is golden brown.

I simply served these with some steamed broccoli. Wonderful dinner. “They have a taste of fall to them,” the fiance said.

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