After seeing KFC's commercial for their new pot pies, I started gettin' a hankerin' but didn't want to risk my craving on KFC's standards. After searching tons of recipes, I decided I could make my own pot pie without the aid of someone else. Scary? YES! But I pulled it off! They were sooooo yummy! AND easy!
An issue that I came across was that I hate dealing with chicken. I hate the risk of salmonella and I hate seeing all the gross veins and tendons when cutting up a chicken breast. And God forbid I see one while I am eating a piece of chicken... it's all over then! So, how do I get around that without using canned chicken? Boars Head to the rescue! I decided to go to the deli and get two 1/2" slices of Boars Head Rotisserie chicken breast and then just cut it up into chunks... perfect!
So here is the recipe, but I don't have exact amounts on some items, just put in what you feel would be best. Ok, maybe I have some learning to do when it comes to making my own recipes and sharing them. Oh well, here goes:
Mini Chicken Pot Pies
2 .5" thick slices of Rotisserie Chicken at the deli (cut into chunks)
1 can of Campbells Cream of Chicken with Herbs soup
1 can of Campbells Cream of Celery
1 bag of frozen mixed veggies
1 can of Pillsbury Buttery Layer Biscuits
(here's where you are left on your own)
some minced onion
some minced garlic
some shredded cheddar
some shredded swiss
salt and pepper
1. Split each biscuit in half. Press one half in the bottom and up the sides of a muffin tin.
2. Mix together chicken, soups, veggies, onion, garlic, cheeses and salt & pepper in a medium sauce pan over medium heat just until it boils, stirring frequently.
3. Spoon mixture into each cup and place other half of biscuit over the mixture. Bake at 375 until golden brown, about 13-17 minutes.
Ta-Daaaaaa!
