{Mini} Chicken Pot Pies

I love easy.  I love quick.  I love food that tastes goood!

And that's why I LOVE these little {Mini} Chicken Pot Pies.

I was out cruising the blog scene last week when I came across a site called  Quick Dish by Tablespoon.  It's one of those sites that has a bunch of different bloggers pictures and recipes, and I  happened to stumble across one of it's submitted pictures while searching Google.

I found an amazing picture and recipe for {Mini} Chicken Pot Pies and of course I had to check out the food blog Bev Cooks that had submitted the post.  I really liked what I saw, so I thought I'd give these cute little Homemade {Mini} Chicken Pot Pies a go.

So glad I did!  They were FANTASTIC!  Such a good flavor and SO EASY to make.  Yeah, my family was impressed by them.

After a bad recipe fail this morning I needed a little ego booster and these worked like a charm :)  My family went on and on about them and how they'd love for me to make them again.   

{Mini} Chicken Pot Pie Ingredients

1 container of Grands "Golden Lovers" Butter Tastin Flaky Biscuits (10 count)

4 frozen large breaded chicken tenders (i'm all about saving time)

1 can cream of chicken soup

1 cup frozen peas & carrots

1 cup shredded Monterrey / Colby Jack cheese 

1 teaspoon garlic salt

1 teaspoon onion powder

Butter 

Directions

Preheat your oven to 400°.  Place your frozen chicken breasts on a baking sheet and place them in the oven while you are preparing your other ingredients.  They should cook for about 10 minutes total by themselves.

I cheated and placed my frozen peas and carrots in a microwave safe bowl and covered it with saran wrap and cooked them for 6 minutes.  The original recipe said you could just throw them in the bowl frozen but I couldn't bring myself to do that.  I was too worried that they would still be cold when the biscuits were done.  So I microwaved them :)

Place your cream of chicken soup, shredded cheese, garlic salt, and onion powder in a large mixing bowl.  Add your cooked and drained peas and carrots to the mixture.

Remove your chicken tenders from the oven and chop them into little bite sized pieces.  Add them to your mixture and stir everything together.

Grease your muffin tins.  I even greased the top of my tins just in case the biscuits expanded up and over the top, which they did.  Very glad I buttered the top or I would have had a mess!

Stretch the biscuits and place into the muffin tins.  Use your fingers and pat down into the tins.  Put heaping spoonfuls of the chicken mixture into the middle of the biscuits.  Don't be stingy.  Pack those babies full of goodness.  

Bake in the oven at 400° for 12-15 minutes and check to see how done your biscuits are at 12 minutes.  You want to make sure that you don't overcook them or they'll dry out and be too brown on the edges.  Mine cooked for 13 minutes when I decided to take them out.

Hope you enjoy as much as we did!

We've been busy sharing this recipe on many different blog link parties! For a complete list of where we like to party please visit the "Link Parties" tab at the top of the page :)