Mini Chicken Pot Pies

Chicken Pot Pie is one of those meals that pretty much all of us are happy with, though Wee One #2 still picks out the corn. What’s with that? Corn is the hardly-even-a-vegetable vegetable that kids actually eat! Anyhoo, so she ‘hates corn’ but otherwise is happy with this and the rest of us eat it up. I try to make more than one at a time and stick one in the freezer so I can come to my own rescue a couple of hours before dinner and I’m not finished with the kid’s school for the day and my husband is on his way home – insert your own dinner time stress here.

However, I have sometimes used that extra chicken pot pie and am left with the ingredients and no time to make the actual pie. So, enter Bisquick. I will post a proper recipe for homemade Bisquick but essentially it’s just flour, baking powder, salt and either butter or shortening. Also, as far as I’ve read (will need to experiment before I actually post about it) the recipes that include powered milk are the best. So, if you have some Bisquick on hand or the ingredients for homemade Bisquick on hand this recipe is crazy easy. The only painful part (and it’s only painful if you’re dealing with a time crunch) is the rolling out of the pie crust. With this recipe, you mix up the batter, make the filler and then layer it all into a muffin pan. Genius, right? I know! After about 15 minutes or so of prep and then 20 minutes (ish) of baking while I clean up the kitchen, and dinner is done! Which is great because it takes about 35 minutes from the moment my husband signs out of Skype to when he arrives at the front door. So win-win!

You’re welcome.

Mini Chicken Pot Pies

2 chicken breasts, cooked and chopped
1/2 – 1 cup corn (depending on how much you love or hate corn)
2 teaspoons black pepper
2 teaspoons rosemary (I chop mine a little so they’re not so ‘pokey’ as Wee One #3 would say)
2 – 3 potatoes, chopped and boiled
1/4 cup chicken stock
2 cups chicken gravy

Mini Chicken Pot Pies
Mini Chicken Pot Pies
It’s so simple it’s silly to even call it a recipe. Mix the chicken, corn, pepper, rosemary, potatoes and chicken stock in a bowl. Prepare the Bisquick batter (usually just Bisquick and water). Fill each muffin cup about 1/4 full with batter and add filling. Not so little that they’re diet pies, but not so much that they explode in the oven. Then top with the rest of the batter. Voila!
Mini Chicken Pot Pies
Mini Chicken Pot Pies
Bake them at 350 for about 20 minutes and clean your kitchen! Kidding. Well, you probably should but I’m not going to bully you into cleaning. At the very least make a simple (cheater) side to go with it – and heat up your gravy! We usually break them open at the table and pour gravy over them. This is pretty obvy one of the kid’s plates and yes, it was attacked by some kind of gravy monster!
Mini Chicken Pot Pies
Mini Chicken Pot Pies

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