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Bite -Size Chicken Pot Pie Recipe

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This recipe for Bite -Size Chicken Pot Pie is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Perdue Oven Ready Whole Seasoned Roaster (6 Lbs.)
Alternate: Perdue Fresh Boneless Skinless Chicken Breast
1 1/2 Cups Frozen Vegetable Blend (8oz)
1 Can reduced sodium Cream of Celery (Alternate: Potato or Chicken Soup)
2 tbsp. fresh Parsley, minced
1 pack refrigerated biscuits(Alternate: pie dough)
1/4 Cup Cheddar Cheese, grated (Alternate: Swiss or Parmesan)
Directions:
Directions:
Preheat oven to 350 º. In a bowl combine cooked and shredded chicken , vegetables, soup, and parsley; mix well.
Spray 10 of 12 cavity muffin tin with nonstick cooking spray. Roll each biscuits a piece of pie dough on a floured surface into a 5" circle and press into a the bottom of the bottom of the 10 sprayed muffin tins. Spoon about 1/4 cup of the filling into each biscuit-lined tin. Sprinkle tops of each with 1 tsp. grated cheese.
Bake pot pies for 20 minutes or until golden brown. Let stand 4-5 minutes before unmolding. Serve with dressed greens or a steamed vegetable.

 

 

 

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