This is one quick and easy recipe that I guarantee will soon become one of your family’s favorites. The pot pies are easy to reheat, making them great for work lunch boxes on those cold fall and winter days! With Thanksgiving and Christmas just days away, this recipe can be extra handy in using any leftover turkey or ham, just substitute the 1 cup of diced cooked chicken with any meat you choose, even sausage or hamburger. If you use hamburger, I suggest you fry it up with some sweet Vidalia onion for added flavor.
To really change this recipe, use cream of potato soup with your ham, still adding in your favorite veggies. Remember, take any recipe and make it your own by playing with the ingredients a recipe calls for, then substituting them with what you know and love, making it your own. The options to this simple four ingredient recipe are endless. So, now that you have dinner taken care of, can you just imagine what you could create for breakfast!
One last suggestion, make a double batch, they go quick!
INGREDIENTS:
- 2 cups Green Giant® frozen mixed vegetables, thawed (I cut the green beans in ½)
- 1 cup diced cooked chicken, can use 12.5 oz. canned chicken, well drained
- 1 can (10 ¾ oz.) condensed cream of chicken soup
- 1 can (16.3 oz.) Pillsbury Grands Flaky Layers refrigerated biscuits
SEASONINGS:
- ½ tsp. pepper
- ½ tsp. Italian or Montreal Chicken Seasoning (optional) and not needed with ham.
- Cheddar Cheese (optional)
DIRECTIONS:
Heat oven to 375 degrees.
In a medium bowl, combine vegetables, chicken and soup, also any seasonings which are optional for this recipe, mix well.
Press out each biscuit into a 5 ½ inch round. Place 1 biscuit round into each of your 8 pre greased muffin cups (use a regular sized pan). Firmly press in bottom and up the side, forming ¾ inch rim. Spoon a generous 1/3 cup of your chicken mixture into the biscuit.
Bake at 375 degrees for 20-25 minutes (depending on your oven) until biscuits are golden brown. Cool 1 minute before removing from pan.
You may substitute 2 cups of any frozen vegetables you have on hand, such as broccoli, corn, peas, carrots or green beans, for the mixed vegetables, just be sure to thaw them first. Fresh vegetables also work great for this recipe. Never use precooked!
For added flavor, sprinkle shredded Cheddar cheese over each pot pie about 5 minutes before baking time ends.
Enjoy from: “In the Kitchen with Sheryl”
