Recipe: Mini Chicken Pot Pies

There’s nothing I love more than an idiot-proof recipe! Last week I made mini chicken pot pies for a pot luck that I had with some friends. If I can make this… anyone can.

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Here’s what you need:

  • Pillsbury Grands
  • Cream of Chicken Soup
  • Frozen peas, corn, carrots combo
  • Pre-cooked Perdue chicken

First you want to pre-heat the oven to 375 degrees and you need to microwave your peas, corn, carrots combo so they are cooked and ready to go.

Second, take your pre-cooked chicken and either chop or shred it into smaller pieces. This really depends on preference. Personally, I enjoy pot pies with little chunks of chicken in it but I know others who like it shredded.

Next, place your cream of chicken soup, your veggies, and your chicken into a bowl and mix. This is important because you want them to all be together. The first time I did it, I placed them into the crust one by one and it came out a bit layered.

Time to pull out the Grands! Each of the Grands are already pre-cut so you will see exactly how many pot pies you can make. Cut each of them in half so you have a top and a bottom. Using a cupcake tray make a mini pie crust with one of the halves.

Once lines, you can pour in your pot pie mix. Each pot pie only needs a small amount to fill to the top. Once filled, you can place the other half of the Grands on top of each pie and place in the over.

Cook for about 20-25 minutes or until the Grands look golden. Cool off and FEAST! Enjoy the portion-controlled, idiot-proof meal!

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