Impossibly Easy Mini Chicken Pot Pies

From: Betty Crocker

Ingredients:
Chicken mixture:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground thyme
1 cup shredded Cheddar cheese

Baking mixture:

1/2 cup Bisquick

1/2 cup milk

2 eggs

 

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 


In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.




Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

 

Verdict:
Thumbs up! This is a really easy recipe to throw together. I love chicken pot pie and this had the perfect balance of "crust" and mixture. I also loved how easy it was to heat up the leftovers and eat them on the run! I will definitely be making these again!

Chicken Pot Pie Pasta

From: Martha Stewart

Ingredients:

• Salt and pepper
• 3/4 pound penne or other short tubular pasta
• 1/3 pound green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 1 small yellow onion, minced
• 1 stalk celery, thinly sliced
• 2 carrots, diced medium
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups diced cooked chicken

 

In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

Stir pasta into chicken mixture.

Verdict:

Thumbs up! I used Tyson grilled chicken chunks to make this meal prep even faster. This was a great meal. My whole family liked it, and I think it was because the flavor was so simple. My husband and daughter don't like things that have a lot of flavor or sauces, so this was right up their alley. I can definitely see myself making this again in the future. 

 

Chicken Pot Pie

From: My Mom

Ingredients:
2-3 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can mixed vegetables, drained
1 cup flour
1 tsp baking powder
1 stick melted margarine
1 cup milk

Boil the chicken breasts until done. Shred or cut into small pieces and place in a 13x9 dish. In a bowl, mix the soups, broth and vegetables. Stir and pour over chicken. Mix together the flour, baking powder, margarine and milk. Pour over the chicken and soup mixture. Bake at 350 degrees for 40 minutes or until golden brown on top.


What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! (I assume.) I had actually never made this recipe and made it for a church member who is sick. I assume it turned out great because I have never had Mom's chicken pot pie that wasn't incredible. It is one of those comfort foods for me and I highly recommend it!!

Chicken and Biscuits

From: Kraft Foods magazine

Ingredients:
1 can condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 16-oz package frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk

Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.



What I did differently from the recipe:
I didn't use the whole bag of vegetables - maybe half the bag or a little more. My baking dish filled up really quickly after I put the chicken in! I only needed to cook mine about 30 minutes until it was done.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Such an easy recipe and I love chicken pie like this. I'm not even sure Stephen has ever eaten chicken pot pie in his life and he enjoyed this recipe. In my opinion this is a kid pleaser too, if your kids love vegetables as much as mine do. They don't really care for the chicken but I'm okay with that!! Will definitely make this again in future and highly recommend it to other people.

My apologies for the picture of leftovers - that's how quickly it went!

Chicken Pot Pie

Ingredients:
1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1 pkg (about 9 oz) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick

Preheat oven to 400. In 9" pie plate, mix soup, vegetables, and chicken.

Mix milk, egg and baking mix. Pour over chicken mixture.

Bake 30 minutes or until golden.

What I did differently from the recipe:
Besides not measuring, nothing. I had some leftover chicken from the chicken noodle soup, so I just threw that in there along with however many veggies fell out of the bag as I shook it. Not very scientific!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP! This was one of the easiest recipes I've ever done, and it was surprisingly good! I have been spoiled for years by mom's chicken pot pie (easily the best ever) so I didn't think this would satisfy me. I was surprised at how good it was - in fact, Stephen finally told me to quit telling him how good it was. It probably took all of 5 minutes to dump in all the ingredients, and then just about 25 to cook it. Great for when you're in a hurry!