14 June 2013

Biscuit Pot Pies

Its been SO hot! Especially at night, so as much as I hate turning on the oven it was worth it for this quick and super yummy dinner!!


1. You will want to cube about 2 chicken breasts. I seasoned with pepper, garlic salt, and Montreal's Chicken Seasoning. Cook until they are cooked through. Start preheating your oven to 375°f

2. In a large bowl mix together the cooked, cubed chicken, 1 small-ish bag of frozen veggies, and 1 can of cream of chicken soup.

3. Pop open a Grands Biscuit tube and flatten out the biscuit so that you can lay it into a muffin tin (I greased it first). Then add the chicken veggie filling, making sure you flatten the dough enough to cover the tops too.

4. Cook for about 20-30minutes. I took mine out at 20minutes and they were this beautiful golden color on top, but still a little gooey under the "muffin top" part so I covered with aluminum foil and cooked 10 minutes more and then they were perfect!

5. This literally had about 5 minutes of hands on time, and they were so good! I was full after 1 and a half, and the recipe will make 8, or depending on how many biscuits you have. The leftover filling I popped in the freezer!

♥ Happy Summer ♥



Other recipes you might enjoy:
Rosemary and Ranch Chicken Kebabs
Sweet Sticky and Spicy Chicken
Tiny Tacos
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4 comments:

  1. scorpiocharmSeptember 13, 2013 at 7:22 AM

    I am trying this!!!!! Looks so good and easy! Will let you know how it turns out!

    ReplyDelete
    Replies
    1. Hello HungrySeptember 13, 2013 at 8:47 AM

      Yes! Please let me know how you like them! They are almost too good and easy hehe :)

      Delete
  2. AnonymousSeptember 15, 2013 at 5:05 AM

    Hey Becky,
    Loving the usage of Pillsbury Grand Biscuits. After seeing this recipe, that is exactly what they were invented for. Silly me, just putting them on a table along with a mock turkey dinner. Nice job, way to open my eyes.. And belly. I had to share this recipe on my, "Whacchoo Bloggin' Bout section. Also, our oven gets shut down Memorial Day and doesn't reopen till Labor day. It's the exact opposite as a city pool schedule. Anyways, good luck!!
    http://www.meatandpaprika.com/2013/09/whaccoo-bloggin-bout-week-3/
    Justin & Garnet

    ReplyDelete
    Replies
    1. Hello HungrySeptember 15, 2013 at 1:24 PM

      You guys are awesome, thanks so much for the share!! :) Im so glad you like the recipe! I will for sure be checking out your blog for recipes so I can pass on the share! :)

      Delete

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