Monday, March 25, 2013

{recipe} cheesy chicken pot pie cups

So, you aren't going to believe it, but here I am blogging on ANOTHER snow day! Clearly my "Welcome Spring" chalkboard did not work its' magic today. Not that I'm complaining at all. A few weeks ago, I made these pot pie cups and I have been meaning to share the recipe with you. They are super easy to make and are great to freeze and pull out for a quick meal if needed. I normally try to buy everything low-fat for this recipe, even though the original doesn't call for it. I will tell you right now that it DOES NOT change the taste whatsoever! So, no more nonsense, let's get right to it!

Cheesy Chicken Pot Pie Cups

1. Gather all your ingredients. Pre-heat oven to 400 degrees.
{See complete list below}

2. Cook your chicken (I use a small indoor grill that cooks it up super fast!), cut up the chicken (or shred it) and measure out all of your ingredients (except the biscuits, of course).

3. Combine all ingredients in a large bowl with a spoon until thoroughly mixed. 

4. Spray a muffin tin with cooking spray. Flatten out your biscuits into large, thin circles and then press into the muffin tin to create a small cup. 
{for some reason I could only find 8 packs of biscuits}

5. Scoop chicken mixture into the cups. I used a cookie scoop to make it super easy. It took about two scoops to fill them all. 

6. Then, just pop in the oven and cook for about 12-15 minutes. Cook time will vary based on your oven. I have gas and it takes about 14 minutes to get them golden-brown and cooked. Make sure you check them often as they can turn quickly. 

7. When you are finished, they should look as delicious as this and will be quickly eaten up by anyone nearby. Serve with a salad as a side. 

Here is the full recipe:

- 1 can of reduced fat biscuits (10 count)
- 1 cup cooked chicken breast, diced

- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
- 1 teaspoon dried parsley flakes
- 1 teaspoon of onion powder

- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Hope you enjoy this lovely little recipe! Happy snow day Monday!

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