Wowza! It has been quite the start to the week. Still coming off the excitement of this weekend’s news and working nonstop for a bunch of holiday catering orders, I feel like I haven’t had a chance to breathe. I am SO looking forward to some major R&R with my family this week in Rhode Island. I’ll be signing off the blog over the next week to take that much needed aforementioned breath and savor our holiday traditions, like panettonne french toast, sporting Emma’s annual Christmas knitwear gifts, and getting over-caffenated on our favorite local drink: the Chippi. I hope you’ll also be enjoying whatever your holiday traditions may be! In case you’re in holiday prep crunch time or looking for a fun and festive appetizer to add to your holiday traditions, try these Mini Chicken Pot Pies. I’ve made about 200 of them within the past few days at work and they’ve been a hit every time! Bon appetit and Happy Holidays!!
Mini Chicken Pot Pies
makes 1 dozen
1 chicken breast, poached and cut into small pieces
1 can cream of chicken soup
1 1/2 cups frozen mixed vegetables (corn, green beans, peas)
1 cup grated cheddar cheese
1 tbsp herbes de Provence
1 can Pillsbury biscuits
1. Preheat oven to 400 degrees. Lightly grease a muffin tin with cooking spray.
2. In a large bowl, mix together cooked chicken, soup, veggies, and spices.
3. Open up the can of biscuits. Cut 6 biscuits in half so that you have 12 half moons. Flatten the half moons with the palm of your hand. Seal the ends of the half moon together and press down again to form a circle. Repeat with the rest of the biscuits. Line the muffin tin with your biscuit circles.
4. Spoon a generous dollop of the chicken mixture into each of the tins. Bake for 15 minutes until the biscuits puff up and are golden. Let sit 5 minutes before removing from the muffin tin and serving.