MINI CHICKEN POT PIES

I tried a new recipe a couple of nights ago that was not only super fast and super cheap, but also super yummy. 

I found the original recipe for these beauts on, you guessed it, Pinterest, but I amped them up a lot. The original recipe, from Second Chance to Dream's blog was really simple and it used canned chicken. Cows will speak German before I will eat chicken from a can. I have weird rules about meat--it can't have a bone, it can't have skin, it can't be any shade of blood and it definitely cannot be a meat product that isn't refrigerated. Gross. Eww, that makes me think of Vienna sausages with their jelly and, even worse, those Gerber Graduate Meat Sticks (yes, that is the real product name)...shudder. 

Well now that I've completely sicked you out, let's get cookin'!

Mini Chicken Pot Pies

1 Tbsp olive oil

2 boneless, skinless chicken breasts cut into bite-size pieces

Small onion, cut however you want--I did thin half rings

1/2 tsp poultry seasoning

Salt and pepper, to taste

2 cups of frozen mixed vegetables

1 can cream of chicken soup

Heaping 1/2 cup shredded cheddar cheese

2 cans flaky layers biscuits (The original recipe called for just one can and that's what I did, but there was a ton of the yummy filling leftover, so I'm guessing you could at least use most of a second roll of biscuits if not all of them.)

Heat the olive oil up in a medium pan over medium high heat and drop in the onions and chicken. Season with salt and pepper and poultry seasoning. Cook until chicken is cooked through and onions are translucent.

I use this poultry seasoning on pretty much every chicken dish I make, and even some things without chicken. It's pretty yummy and I totally recommend it:

While your chicken is cooking, thaw your veggies in a colander in the sink under hot running water.

When the chicken's done and the veg is thawed, dump them together in a mixing bowl and add the cream of chicken soup and cheddar cheese and stir it all up. Now's a good time to taste and see if you need to add anything :)

Now it's time to break out the biscuits. You've gotta flatten each one before stuffing them in your greased muffin tin like little pie shells.

Now it's time to fill those puppies up! About two heaping tablespoons in each will do it:

Pop them in a 375 degree oven for 20 minutes, or until they're golden brown, and dinner is served. 

The verdict was a unanimous YUMMO!!

We had buttered noodles and applesauce with our mini pot pies. We were all filled up and still had enough leftovers for lunch today. 

The original recipe said they freeze really well and suggested freezing individually so you could take them to work or school for lunch. We didn't have enough leftover to try it, but if you follow my suggestion about two rolls of biscuits, you probably would have enough to try freezing some.

My mom tried a leftover one today and she suggested substituting the chicken for tuna and the cream of chicken for cream of mushroom. You already know how I feel about canned meat (that rule definitely includes fish,) but if you happen to like tuna, that might sound yummy to you...just passing on the idea.

Chicken pot pie dinner in 20 minutes on a cold, snowy day? Sounds perfect to me.