The following recipe for Muffin Pan Chicken Pot Pies is from SurvivalBlog reader G.S.. This makes miniature pot pies for individual servings, rather than one big pie. One advantage is that this method takes less cooking time than baking a big pot pie.
Notes: You can use any leftover cooked vegetables in this recipe. You can also substitute other types of cheese.
- 1 cup cooked chicken chopped
- 1 cup shredded cheddar cheese (optional)
- 1 cup mixed vegetables frozen
- 1 can cream of chicken soup
- 1 can of biscuit dough (or an equivalent quantity of mixed Bisquick or similar biscuit dough>)
- Pre-heat oven to 400 degrees F.
- Coat a muffin pan with non-stick cooking spray.
- Open the can of refigerated biscuit dough and place one biscuit in ten of the muffin cups.
- Spread out the dough so each muffin covers the sides of each compartment.
- In a large bowl, mix together the remaining ingredients.
- Fill each muffin cup with the pot pie filling.
- Place the muffin pan in the oven and bake for 14 to 17 minutes, or until the dough is golden brown.
- Remove the pan from the oven and let cool slightly before removing the muffin chicken pot pies.
Serve hot, but not too hot, to avoid and of the dreaded “Chicken-Pot-Pie-Tongue” burns.
These do not store well refrigerated, for re-heating. The crust loses its crisp consistency.
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!