Mini Chicken Pot Pies

And the wait is finally over! Now that Daylight Savings and Halloween are both over, we are officially in Fall! Oh the crisp Autumn mornings, the blazing Fall colors, being able to turn the ovens back to always-on and getting a waft of that perpetual sweetness from baking up goodies in your kitchens, yep, I’m kinda a fan of this time of the year!

I posted a little recipe riddle on Facebook yesterday to share one of the most popular Fall baking recipes, and this is how it goes:

Golden brown and flaky soft,
An edible bowl, brimming in creamy broth.
Chicken chunks and veggie yum,
Spoon up the hearty goodness and then some!

Obviously I’m not alone in giddy anticipation to bake up this Fall favorite, because pretty much everybody got what it was right away: Chicken Pot Pies!

ChickenPotPies_blog

 

You Will Need:

  • 1 cup diced cooked chicken
  • 1 cup Green Giant® frozen mixed vegetables, thawed
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/4 cup sliced green onions (4 medium)
  • 1/4 teaspoon dried thyme leaves
  • 1 can Immaculate Baking Co. ® refrigerated flaky biscuits

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Grease 8 regular-size muffin cups with shortening or cooking spray. In medium bowl, mix chicken, vegetables, soup, green onions and thyme.
  2. Press each biscuit to form 5-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side of each cup. Spoon about 1/3 cup chicken mixture into each cup.
  3. Bake 18 to 20 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition Information
8 pot pies

1 Pot Pie: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 730mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 0g); Protein 9g
% Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1 Very Lean Meat, 2 Fat
Carbohydrate Choices: 2

Expert Tips

  • Sprinkle some shredded Cheddar cheese over each pie about 5 minutes before end of baking time.
  • You can try other vegetables like corn, beans or broccoli florets.

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