Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

1 chicken breast, poached and diced
1 can cream chicken soup
1 c frozen mixed veggies
1 c cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 cans Pillsbury biscuits
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.  Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.  Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake at 400 for about 15 minutes. Check at the 12 minute mark.  Let rest for about 3 minutes and dig in!

Ok - So those that "truly" know us, know we have to adjust recipes!  We wanted more protein to offset the carbs in the biscuit.  So we used 2 chicken breasts, only used peas and carrots, and backed the Herbs De Provence to 2 teaspoons.  By adding the extra chicken breast it needed more "gravy", so we added about another half can of cream of chicken soup.  We used Regular Grand biscuits, next time we will use the Grand Flaky Biscuits.  These are definitely a keeper.  We ended up with 16 mini pot pies, that equals 8 lunches (really only 7 because we had to taste test!). Thanks www.tablespoon.com for a great recipe!

Impossible Quiche

Wish I knew where this came from – possibly Bisquick box

2 c Ham, cubed
1 sm can Mushrooms, drained
½ c Onion, chopped
1 c Cheddar Cheese, grated
1 ½ c Milk
3 Eggs
¾ c Bisquick
Lightly grease pie plate. Layer in order given up to milk. Mix milk, eggs & bisquick. Pour on top. Bake at 400 for 30 minutes or until golden brown. Let stand 5 minutes before cutting.



Eat at Home

The Casserole (Chicken, Tuna, or Turkey)

My “favorite” aunt makes this for any occasion you need to take a dish. It also turns up for Sunday lunch after church, she lowers the temperature while at church and we come home and lunch is ready.

1-2 c Chicken or tuna or turkey (cut up) (amount is what you have)
½ bag Egg noodles (cooked)
1 Sm jar pimento
1 sm can mushrooms, drained
1-2 can(s) Cream of mushroom soup (or Cream of Chicken)
1 can Water chestnuts, drained (optional)
½-1 pkg Seasoning Blend (frozen sm bag of onions, & green peppers)
1-2 c Grated Cheddar Cheese
Pepper to taste
Cook noodles per pkg. Sauté the seasoning mix pkg. Combine all ingredients in bowl- mix together & turn into a greased casserole. Bake at 350 until heated through & bubbling. 30 minutes) if you make this up in advance or make enough to freeze allow additional time for cooking. You can top with crushed potato chips, crushed croutons, or seasoned breadcrumbs if you like.


Eat at Home