I know I’m new to the wonderful Texas weather, but it does make me feel at home the way it keeps switching (I’m from northern Utah, and there it could go sunny t-shirt to snowing within 24 hours). Two days ago we were in 80 degree weather here, yesterday it was raining and we needed sweatshirts to go to the bus stop to pick up Failyn. At least that way we’re not doing much of heating or a/c, so saves on the bills!
These Mini Biscuit Pot Pies (aka: The Pot Pie Quickie) were just perfect for the cooler, rainy evening! Easy to make (I feel extra lazy when it’s like that outside, just want to curl up with my kiddos in some warm blankets), delicious and warm. I love how the crust is nice and flaky, and the filling so moist and perfect. You wouldn’t think they’d be so easy to make, but they definitely are! This is the only thing I’ve made this way so far, but many more filling varieties are to come, that’s for sure.
Mini Biscuit Pot Pies
1 package Refrigerated buttermilk or country-style biscuits (like Pillsbury Grands rolls)
3/4 cup Milk
4 tsp. Flour
1/4 tsp. Black pepper
1 can (10.75 oz.) Condensed minestrone soup
2 cups Chicken or turkey, cooked and cubed
3 oz. package Cream cheese, cubed and softened
Preheat oven to 375 degrees.
In a medium sauce pan, mix the milk, flour and pepper. Stir in the soup and cook over medium heat until thick and bubble, stirring often to prevent burning.
Add chicken and cream cheese. Heat through until cream cheese is melted.
Open the can of biscuits and separate them. Take each one and stretch it so it’s larger and more thin. Think of a pie crust.
In a sprayed muffin tin, line each cup with a stretched biscuit so it covers the entire inside of the cup, plus hangs over the sides.
Divide the soup mixture between the cups, filling them almost to the top. Fold the overhang of biscuit over the top, pinching as necessary to enclose the soup filling.
Bake for about 10-15 minutes, or until pies are golden brown.
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