Although I've never been a big fan of pot pies, Left Brain likes them so I gave this recipe a shot and I loved it. He said it's the best he's ever had. Please keep in mind that this is the best of MY cooking and that's another whole story.
Add to that the fact it's simple, uses four ingredients and is a cute as can be to serve makes it a winner.
The recipe I found says to use 2 cups Green Giant frozen mixed vegetables (thawed), but I didn't think the big guy would care if I used a 15 oz can mixed vegetables as long as it was his brand and that seemed easier to me.
The next ingredient is one cup chopped chicken. This was easy peasy because I had some left over rotisserie chicken from another meal. I hardly ever cook chicken anymore, it's easier to pick it up all cooked and ready and then dissect it at home.
The third ingredient is a can of cream of chicken soup - had that in my pantry, so was good to go.
The fourth, and last, thing is a 16.3 oz Pillsbury Grands flakey layers refrigerated biscuits. I couldn't find this, so went with another brand, but that didn't seem to make any difference.
Heat the oven to 375 F. In a medium bowl, combine vegetables, chicken and soup; mix well. I tossed in some chopped onion and added some sea salt and freshly ground black pepper as well.
This is where it gets hinkey. The recipe goes into great detail about pressing each biscuit into a 5 1/2 inch round and then placing it into one of the greased regular sized muffin cups. Firmly pressing in the bottom and up the side, forming a 3/4" rim. I just smooshed each biscuit into a larger circle and jammed it into the muffin tin...I mean, come on...let's keep this simple!
The next part is like a Lucille Ball comedy. They state to spoon a generous 1/3 cup chicken mixture into each, then pull the edges of the dough over the filing towards the center; pleat and pinch dough gently to hold in place. Yeah right.
First off, there's way more chicken mixture than the generous 1/3 cup they call for and I'm not throwing it out, so I wedged all it into those eight biscuits and let me tell you...there wasn't a chance in a #*@& of pulling any dough up and over, much less pleating and pressing gently to hold in place.
I left my chicken mixture sitting inside the biscuit and slammed the muffin tins into the oven.
Bake at 375 for 20 - 22 minutes or until biscuits are golden brown. Cool one minute and remove from pan.
Here is a photo of how mine actually came out - I don't think not being able to fold the dough over the top hurt them one little bit.
|Mine don't have the dough pulled up like the image below, but this was easier and they were just as tasty.|
|This was the image shown for the recipe|
Okay, now that I see them side by side I have to admit that their version is cuter, but my standards are not that high and I can live with it.
My mind is spinning with all the possibilities with this. I can envision Mexican and Greek versions and some sort of egg bake for breakfasts when I want to impress Left Brain...that that need ever arise.
Long Live the Queen of Pot ..Pot Pies that is