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.


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!

Recipe: Buffalo Chicken Cupcakes

Hello, my name is Cara and I am the worst cook ever. I really never cook. Partially because I hate to clean up afterwards and partially because anything good requires too many ingredients. However, sometimes it becomes necessary to cook.

For example, you may be invited to a pot luck, you may not want to spend money on ordering out, or your job may request that you bring in a food form your heritage. For me, it was the last one. Seeing as I don’t recognize with a particular heritage, I decided to go with something American. What can be more American than buffalo wings and cupcakes?


Here’s what you need:

  • 2 cans of canned shredded chicken
  • Bottle of hot sauce
  • 4 tablespoons of Ranch dressing
  • Pillsbury pie crust
  • Shredded cheese of your choice
  • Cupcake tin
  • Oven

Preheat the over to 400˚.

In a bowl, mix the chicken the hot sauce and the Ranch dressing in a delicious concoction of goodness.

Take the pie crust and cut into squares. Line each square in one of the cupcake tins. Make sure to have a little bit more than the size of the tin so you can have room to cover the cupcake.

Fill the pie crusts with your concoction and then close up the cupcake with the leftover pie crust.

Place the covered cupcakes in the oven for about 15 minutes. Periodically peak to make sure it’s cooking nicely. You should smell the hot sauce!

With about 3 minutes left, take the cupcakes out and sprinkle some shredded cheese on top. Put back in the oven and in a few minutes they are done!

If I can make this taste good, anyone can. Good luck!