Mini Chicken Pot Pies

Fall is in the air! That means it's time for fall type food-ing... aka all things that make you feel warm and fuzzy inside. What does that mean to me? Chili, pumpkin-everything, easy party appetizers for Sunday Funday, and oh-so-savory pies. Preferably by way of spaghetti or pot {pie}.

Chicken pot pie is one of those recipes that you ultimately need to find a tried and true option. I have found my Chicken & Dumplings recipe is pretty close - AND it's at least somewhat diet-friendly because it originated from Hungry Girl's recipe. That being said, there really is nothing better than the not-good-for-you style Chicken Pot Pie. I stumbled across this recipe, and am so excited to make it at some point this season. I'm thinking they would be delightful for an easy Sunday meal- the recipe seems to be relatively easy... will keep you posted, but feel free to enjoy and let ME know how it goes!

The Recipe

Mini Chicken Pot Pies

{Not sure exactly where this came from}

Ingredients:

2 cups of cooked chicken breast, diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits

Instructions:

1. Preheat oven to 400 degrees
2. In a large bowl, combine the chicken, soup, veggies, cheese, herbs and spices.
3. Spray a 12-cup muffin tin with cooking spray and place the biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the chicken mixture into each muffin cup. 
5. Bake for appx 15 minutes, but check at the 12 minute mark.
6. Once cooked through, let rest the pies rest for about 3 minutes.

Notes:

• When I do make this, I will most likely use rotisserie chicken ~ I always find that the easiest and most flavorful... AND it's already cooked for me. Rather than needing to cook a chicken breast.