Whether you’re a busy mom chasing a baseball schedule, or you’re just looking for a simple meal, this fun little recipe is easy to make and easy on the budget. Although I would never compare it to my homemade version, nor would I say that it is as nutritious as the homemade, it’s a great quicky alternative and can easily travel on the go.
On-the-Go Chicken Pot Pies
This recipe was written for baking in a deep dish muffin pan. I’m sure this would work for cupcake pans too, but the proportions in my directions would have to be adjusted. If you don’t have a muffin or cupcake pan, don’t forget you can pick up a disposable one in the baking section at the grocery store.
*I used the flaky layer biscuits the first time. It was like soup in a bread bowl. If this sounds good to you, go with that option. I like a bit crispier crust for pot pie so I tried the crescent rolls the next time and baked it a little bit longer.
*I also found the the crescent rolls to be a bit more sweet than they are salty so they went nicely with the already salted soup mixture.
- 1 can of Campbell's Chunky Soup: Pub Style Chicken Pot Pie
- 1 Can of Campbell's Soup Cream of Chicken With Herbs
- 1 Can of Pillsbury Flaky Layers Grand's Biscuits OR 2 Cans of Crescent Rolls
- Pour both cans of soup in a stock pot on the stove and cook the soup to a hot temperature. If you would like to add any additional items to your soup mix (I added some fresh broccoli) this is the time to do it. When it reaches the desired temperature, turn the heat down to low and let it simmer until you are ready for it.
- Take a paper towel and rub some butter into all of the cups of your muffin pan.
- Carefully and with as little anxiety as humanly possible, unwrap the biscuit can and press a spoon down on the seam for the maddening second or 2 it takes for it to pop open and scare the wits out of you. I doesn't matter how many times I have done this, the anticipation gets me every time! Anyone else?? Better yet...ask that sweet hubby of yours, or an unsuspecting kid to do it for you 🙂
- If you are using the biscuits, use one biscuit for each deep dish sized muffin cup. My pan has 6 cups and there are 8 biscuits to a can so the 2 left over biscuits worked perfectly to peel off a few layers for the tops of each pie. If you are using the crescent rolls, unroll the dough and pull apart the pieces by SQUARE and not by triangle. Press the square down into each cup and trim the corners to use for the pie tops. Each can has 4 squares (8 triangles) so you will need 2 cans to make a pan of 6 and there will be leftover dough to help cover the tops. You will need that extra!
- Put the empty shells under the broiler for a few minutes to give them a nice crisp before filling them. (But don't leave them too long!)
- Use a ladle to pour the soup mixture into every cup. I found that the amount made with this recipe was enough to perfectly fit into the 6 deep dish muffin cups.
- Use the extra dough to cover the tops of each of your personal pies.
- Bake at 350 for 10 minutes, or until they are browned to your liking. If you like a crispier crust for pot pie you may want to bake them a little longer than the 10 minutes.
- When they are done, they lift right out of the cups and stay intact for easy serving and no mess.