Weathering the Storm
Now, as fate would have it, the process wasn’t as smooth as one might expect. An unanticipated storm led to a temporary power outage. However, resilience prevailed, and the mini chicken pot pies came out splendidly, defying both power cuts and inclement weather. A culinary victory, one could say!
Equipment
Mixing bowl
Strainer
Muffin tin
Cooking spray
Cutting board
Oven
Ingredients
1 package of grands biscuits
12- ounce bag of mixed veggies thawed
1-2 cups of cooked chicken canned or freshly prepared
1 can of cream of chicken soup
Seasoning of choice e.g., y’all Brands Southern Secret seasoning
Instructions
Preheat Oven: Preheat your oven to 350°F.
Prepare Veggies: Thaw the bag of mixed veggies by running hot water over them in a strainer.
Mix Filling: In a mixing bowl, combine the thawed mixed veggies, cooked chicken, and cream of chicken soup. Add seasonings as per your preference.
Prepare Biscuit Crust: Spray the muffin tin with cooking spray. Flatten each biscuit into a disc shape, making it thinner in the middle and thicker on the sides. Place each flattened biscuit into the wells of the muffin tin.
Fill and Bake: Spoon the prepared filling into each biscuit crust. If you have empty wells in your muffin tin, fill them with a bit of water. Bake in the preheated oven for 20-30 minutes.
Check and Serve: Once baked, remove from the oven and let them cool for a few minutes before serving.
