Everyone is gathered around the table at Granny’s house on Sunday afternoon. You all sit, laughing, enjoying each other’s conversation and waiting in anticipation of warm, comforting, delicious Chicken Pot Pie. She’s rolled out the crust, she’s boiled the chicken and cut it just so, she’s chopped and cooked all the vegetables, and made an unbelievable gravy. You hear the oven open and the smell of pot pie heaven fills the entire house. You try to play it cool, but you are sitting on go to make sure you get the perfect piece. You know the one…the perfect ratio of filling to crispy crust.
Homemade chicken pot pie is delicious, we all know that it is delicious. However, not many of us have the time to make chicken pot pie like Granny. We all want comfort food, but not many of us have time to make everything from scratch. You can still make comfort food with today’s busy schedule, you just have to take short cuts.
This comfort-food short cut is a simple four ingredient dish. Who can’t make a recipe with only four ingredients! So, one evening after a long day of work and school, make these fun and oh so yummy chicken pot pie cupcakes. The smell from them baking will take you right back to Granny’s table on Sunday afternoon, without all the fuss.
Chicken Pot Pie Cupcakes
1 (10 oz) packed frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can condensed cream of chicken soup
1 can (16.3 oz) refrigerated biscuits (the one with the flaky layers)
Heat oven to 375F degrees. In a medium bowl, combine vegetables, chicken, and soup; mix well.
Press each biscuit into 5 1/2-inch rounds. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375F degrees for 20-30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
By: Anna Hamilton
