I feel like I start every post off with “if you follow us on instagram” but it’s usually the case because I try to document things on there first and then if I like them I make a post about them later. This is the same idea. If you follow us on instagram, you would know that I bought a cookbook called Halfway Homemade by LifeWithTheCrustCutOff.com.
The book is absolutely amazing and full of quick recipes that anyone can make with very few ingredients. One of the very first ones that caught my attention was for Mini Pot Pies.
Now Jay said he liked pot pies, but in 6 years he’s only had one maybe two because I wasn’t a fan. I actually just think I had a bad one once and just had it in my mind that it was disgusting and never had one again. So when I came across this cookbook, I found the recipe and I figured I’d try it out for two reasons.
1) It looked adorable (not going to lie).
2) I had this weird “wife guilt” like I had deprived Jay of something he used to really like.
Truthfully he’d only mentioned he liked pot pies once and probably never thought about it again but, my overanalyzing brain came to the conclusion that he’d grow to resent me because I had deprived him of chicken pot pies.
So I figured I’d try it out and give them another chance.
Halfway Homemade: Mini Chicken Pot Pies
Super easy Mini Chicken Pot Pie Recipe by Parrish Richie from Lifewiththecrustcutoff.com in her cookbook Halfway Homemade.
- 1/2 cup canned or frozen mixed vegatables
- 2 cups cooked chicken (rotisserie chicken makes it easier)
- 1 can Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 2 cans 8-count Large Biscuits
- Salt and Black Pepper (to taste)
- Preheat your oven to 375 degrees fahrenheit. Grease 16 wells of a muffin tin.
- Mix the chicken, vegetables, and both soups with a little salt and pepper to taste.
- Carefully peel each biscuit in half. Place each half in one muffin well. Press the biscuit dough up against the sides of the well. Repeat until each muffin well contains half of a biscuit.
- Fill each biscuit-lined well with the chicken/veggie mixture, making sure not to overfill them. Place the remaining biscuit halves on top of each well. Press the edges together to seal the mini pot pies.
- Bake for 20-25 minutes, or until the biscuits are golden. Let them cool slightly before removing them from the pan.
There is going to be a TON of the chicken/veggie mix left over because the biscuit dough in the muffin tin can only hold so much without overflowing. We warmed it up in a sauce pan and used it to dip the biscuits into.
I found it super easy to follow and because there was very minimal prep-work, it’s something you can just throw it together, bake, and enjoy. As I mentioned in the recipe card, the biscuits don’t fit all of the mixture so what you can do is heat up the remaining and just dip the biscuits in after they’ve been baked.
We absolutely loved it and and having the extra filling for dipping was almost literally like the icing on the cake. Let me know if you try it out. 🙂
