You are only four ingredients away from a delicious mini chicken pot pie. In less than an hour, this recipe is done and serves eight people. Don’t feel limited by the ingredient list! You can substitute in any of your favorite frozen vegetables you have on hand to cater to your family’s taste. You can even swap in cooked turkey for the chicken, if that’s what you have on hand or prefer. A classic comfort food, pot pies have been around for centuries. Pot pies date back to the early Roman Empire and were eventually brought over to America with the first European colonists. According to the cookbook American Cookery, published in 1796, traditional pot pies included chicken or beef, and also “Sea Pie,” which was originally developed aboard ships and used whatever preserved meats were available. Sure, we all know what a classic chicken pot pie looks like, but what about a pretzel-topped pot pie? There are even more twists on traditional pot pie recipes to choose from for your next meal.
To Make this Recipe You’ll Need the following ingredients:
2 cans flakey layers biscuits
2 cans cream of chicken soup
2 cans cooked chicken, or prepare fresh chicken (2 cups)
1 bag frozen mixed vegetables
Mix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes