sign up (free!)
Also on these boards
2 cups of cooked chicken breasts diced 1 can cream of chicken soup 1 cup frozen mixed veggies 1 cup shredded cheddar cheese 1/2 tablespoon of dried thyme 1/2 tablespoon of dried basil 1 teaspoon onion powder 1 teaspoon garlic salt 2 (10 oz) cans Pillsbury biscuits 400 for about 15 minutes.
Pot Pie by Ree Drummond / The Pioneer Woman, via Flickr: I used a bit more flour for a thicker filling and let it cool all the way. Rather than making a pie, I took 2 premade pie crusts (pillsbury) and cut each circle in half, then put a 1/4 of the filling on each peice of dough, then folded and sealed w a fork, brushed w egg wash and baked at 375 for about 30 min.
Mini Chicken Pot Pie Cupcakes #recipe - This is definitely a redo! So easy and there is a lot of room for variation. I did mixed veggies instead of peas and carrots for the chicken one. I also made a veggie one with potatoes and cream of mushroom soup. They were delicious, everyone loved them. Great leftover too!
Mini Savoury Pies; portable and delicious (over 60 savoury pies and tarts if you open this link)! Chicken and Artichoke-Heart pie shown here.
Rosemary Chicken Pot Pie. WAS SOOOO GOOD! Next time add more veggies and chicken and another potato (2 total). The veggies maintained the perfect amount of tenderness. Next time add corn? Also, no need to make biscuit shapes. Just mix it all up and spread it over. took about 1.5 hours from start to finish