Monthly Archives: January 2012

Mini Chicken Pot Pies

Standard

4-10oz Cans Country Style Biscuit Dough
1-10oz can Cream of Mushroom Soup
1-26oz can Cream of Chicken Soup
3 Cooked Chicken Breasts, roughly chopped
1/4 brick Cream Cheese
1 cup Shredded Sharp Cheddar Cheese
1 small bag frozen mixed veggies ( I used the steam in bag size with peas, carrots, beans and corn)
Salt, pepper and granulated garlic to taste

1. In a saucepan, combine the soups, cream cheese, veggies and the seasonings.
2. Remove from heat and fold in the chicken.
3. Once completely cool, mix in the shredded cheese, set aside.
4. Prepare the muffin tins with non stick spray.
5. Line each tin with a biscuit, I flatten mine out like little pizzas, and the biscuit will go about 1/4 of the way up.
6. Top with a spoonful of chicken filling. Do not cover completely, you want the biscuit to grow around the filling.
7. Bake at 350 degrees for 15 minutes.
8. Let cool in muffin tin for approximately 3 minutes and then cool completely on wire baking rack.

Makes about 40 pot pies.

Chunky Potato Soup

Standard

1 bag Country Style Frozen Hashbrowns (chunky, not shredded)
1/2 onion, chopped fine
1 Brick Cream Cheese (don’t use Fat Free or reduced fat, it doesn’t melt)
1-10oz can Cream of Chicken Soup
3-10oz cans Chicken Broth
Salt & Pepper to taste

1. Saute onion in butter until golden in your soup pot
2. Add chicken broth to soup pot
3. Add 1/2 of hashbrowns
4. Add cream of chicken, salt & pepper
5. Let simmer for 2 hours.
6. Add remaining hashbrowns & cream cheese, simmer for 1 hour.
7. Serve with Shredded cheese, crumbled bacon, chives and sour cream for Loaded Potato Soup