Personal Chicken Pot Pie

I think we skipped over spring and went straight to summer. 80’s outside during the day and we sleep with the windows open at night. This week is an anomaly, though, only in the 60’s!

We aren’t a planning family. I tried to do the meal plans and they went well for a while, then they kind of tapered off and now it’s back to whatever I think of in the morning and remember to get out of the freezer. Today, it was chicken. Mostly, I’m not sure if there’s anything else in there right now. I haven’t been meat shopping in a while.

So, while the chicken was thawing, I did some canning and some experimenting and wrote a blog post. I had no idea what we were going to do with the chicken.

Finally, it was time to start prepping dinner and this is what we came up with. It was pretty fast, and even faster if you have already cooked chicken to use.

So, we baked some chicken breasts and threw some frozen veggies in the microwave. It’s not all that healthy, you know with cream soup in it, but it wasn’t bad.

I used one can of cream of broccoli soup, you can use cream of whatever in yours, but I would use 2 cans. The biscuits soak up the juices. And, we had enough filling to freeze some for next time, you won’t use all of it. You could cut the chicken back by one breast and only half a bag of veggies to fix that.

Personal Chicken Pot Pies

3 chicken breasts, seasoned, baked and shredded

2 cans of cream of chicken, broccoli, potato, whatever you want to use

1 bag of frozen mixed veggies any kind ( use your favorites)

2 cans of buttermilk biscuits

Preheat oven to 350. Spray a cupcake pan with nonstick spray. Taking one biscuit for each cupcake spot, pull the dough lightly until it is just big enough to fit in the hole, covering the sides.

Place the frozen veggies in a microwave safe dish and microwave until heated through. Place shredded chicken, veggies and your cream of soup in a large bowl and mix together. Season to taste.

Spoon a large spoonful into each biscuit. Continue until all are full.

Bake 20 minutes, or until biscuits are done. Top with cheese if desired and place back in oven until cheese is melted, about 3 minutes.

We made 16 of these and had some left over. After cooling down, I shoved them into a freezer bag and into the freezer they went. Perfect for lunch or if it’s leftover night.


4 thoughts on “Personal Chicken Pot Pie

    • Not lima beans. Lol, probably broccoli, carrots, onions and green beans. They make a Normandy blend for frozen veggies that you could use.

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