Side Pannel
Easy Mini Pot Pies
Easy Mini Pot Pies
- Recipe Submitted by maryjosh on 04/13/2020
Ingredients List
- one 8-count tube refrigerated biscuits (about 16 ounces; I used Pillsbury Grands Butter Tastin’ Biscuits and recommend a bigger biscuit like Grands)
- one 10.5 ounce can cream-style condensed soup (cream of chicken or cream of potato/mushroom/celery to keep vegetarian )
- 2 cups frozen vegetable blend, thawed and drained (I used Trader Joe’s Organic Foursome Frozen Vegetables, a blend of green beans, peas, corn, and carrots; fresh vegetables may be used)
- up to 1 cup cooked and diced chicken, optional (if using, reduce vegetables by about 1/2 cup)
- salt and pepper to taste, optional
Directions
Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or floured cooking spray; set aside.
Open biscuits and flatten 1 biscuit between palms so it’s the size of an average pancake, about 5 inches in diameter.
Place flattened biscuit in prepared pan, pressing it down firmly into base and around sides. Repeat with 7 remaining biscuits. Tip – Biscuits rise and puff in oven and I recommend staggering biscuits in pan since you’ll have 4 extra empty cavities; set pan aside.
To a large bowl add the vegetables, soup, optional chicken, optional salt and pepper, and stir to combine.
Before adding the filling, press biscuits down one more time firmly into pan. They have a tendency to spring up and you want the maximize amount of area for the filling.
Scoop about 1/3 cup filling mixture into each biscuit, dividing it equally. Filling should be just slightly domed above top edge of biscuit.
Bake for about 23 minutes or until edges of biscuits are very lightly golden brown and filling has set up some. Start watching closely at 18 minutes since all ovens and ingredients vary.
Allow pot pies to cool in pan for about 5 minutes before removing and serving. They will shrink some as they cool. Pot pies are best warm and fresh, but will keep airtight in the fridge for up to 5 days; reheat gently before serving.
Open biscuits and flatten 1 biscuit between palms so it’s the size of an average pancake, about 5 inches in diameter.
Place flattened biscuit in prepared pan, pressing it down firmly into base and around sides. Repeat with 7 remaining biscuits. Tip – Biscuits rise and puff in oven and I recommend staggering biscuits in pan since you’ll have 4 extra empty cavities; set pan aside.
To a large bowl add the vegetables, soup, optional chicken, optional salt and pepper, and stir to combine.
Before adding the filling, press biscuits down one more time firmly into pan. They have a tendency to spring up and you want the maximize amount of area for the filling.
Scoop about 1/3 cup filling mixture into each biscuit, dividing it equally. Filling should be just slightly domed above top edge of biscuit.
Bake for about 23 minutes or until edges of biscuits are very lightly golden brown and filling has set up some. Start watching closely at 18 minutes since all ovens and ingredients vary.
Allow pot pies to cool in pan for about 5 minutes before removing and serving. They will shrink some as they cool. Pot pies are best warm and fresh, but will keep airtight in the fridge for up to 5 days; reheat gently before serving.
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