Last night was one of those situations where I had a scant amount of ingredients (I desperately need to go grocery shopping), but I craved a hearty meal. That was when I remembered about how I’d been meaning to make these simple mini chicken pot pies, from Pillsbury. When I say “simple,” I mean so easy my 4-year-old nephew could make them. And the beauty of it all is it only requires four ingredients.
2 cups mixed vegetables
1 cup diced, cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits
Heat oven to 375°F. In a medium bowl, combine vegetables, chicken and soup; mix well. I took the easy way out and used already-cooked rotisserie chicken breast meat.
Press each biscuit into 5 1/2-inch round. I didn’t have a rolling pin so I opted to use a clean drinking glass to flatten the biscuits. Place one round in each of the eight greased regular-size muffin cups. Firmly press in the bottom and up the side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over the filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F for 20 to 22 minutes or until the biscuits are golden brown. Cool one minute; remove from pan.
Lessons learned: Next time I’ll stretch the biscuits out even more. I was hoping to have more overlap on top so I could make a nice pleated design on each, but I had to settle for just pinching the remaining dough. Also, some of the pot pies, as you can see, are darker than others. I think they cooked unevenly because I placed the muffin tin on top of a cookie sheet in case the pies spilled over. That didn’t happen, so next time I’ll just put the pan directly into the oven. Perhaps that will give all the pies a nice even color.