Chicken Pot Pie Puffs

Ryan and I have recently set a goal to try to have dinner with Mac (AT 6:00 P.M.!) at least three times a week.  Over the past year we have gotten into a bad habit of waiting until Mac is asleep before we even start cooking dinner, which means we are eating around 9:30 p.m., right before bed.  In the meantime, we're snacking like crazy, eating all of Mac's leftovers and are ravenous by the time dinner is ready.  Then we proceed to stuff ourselves into a food coma and go to bed feeling like crap.  No wonder this baby weight isn't just falling off of me.  In addition, we so badly want to be that family that sits down to dinner together every night.  I didn't really have that growing up, but wanted it.  I want Mac to have that time with us, telling stories, sharing good food and talking about our day.  It's important to us to have that time together as a family.  We want Mac to feel included in meal time, instead of us standing in the kitchen staring at him while he throws his food on the floor eats.  We also read this article that emphasizes the importance of eating together as a family.

Since we set our goal, we've done pretty well making sure we eat with Mac at least a few times a week.  It's stressful, takes planning and doesn't happen every night, but we're making an effort.  The hardest part for me is no longer having that one-on-one time with him to play and cuddle together, which is all he usually wants to do when I get home since he hasn't seen me all day.  As he gets a bit older and is able to help me in the kitchen (or entertain himself for a few minutes), I think it'll get easier.  But for now, this means I'm on the hunt for easy and good meals that I can whip up super quickly after work and have on the table shortly thereafter.  Bonus points if it includes vegetables and tastes good enough that the toddler will eat it.  

So, needless to say, I have been cooking up a storm these days!  It feels so great to get back in the kitchen and try out a few new recipes this fall.  Back to school time is perfect for finding and trying new quick meal ideas that help out busy families.  And because of the blog, I've been really lucky to have the opportunity to try out some new recipes/products lately...otherwise, I think we'd be eating frozen microwave burritos for more meals than I want to admit.  I hope you guys don't mind seeing posts like this every now and then.  I know you're all really here for Mac photos (which I promise are coming), but in the meantime, you are going to LOVE this recipe...I promise.  

Pillsbury is one of those companies that made me absolutely giddy just thinking about working with.  I mean, one word...BISCUITS.   Then they throw out recipes like sloppy joes, taco melts and pot pies and I'm putty in their hands.  They've got an entire booklet filled with simple, easy, quick recipes that you can make lickety-split on a busy school night (download it here).  I couldn't get past the chicken pot pie puffs.  Chicken pot pie is one of those meals that make me feel like a kid again.  And it's not really something that I've ever tried to make at home (because it looks really hard).  So, I figured if these tasted anything like real chicken pot pie, I would be in heaven.  (Spoiler alert - yes, they do...they're GOOD.)

STEP ONE - Gather ingredients.  There are only 4, so it's pretty easy.  Frozen mixed veggies, cream of chicken soup, chicken and biscuits. 

  

The original recipe calls for cooked chicken (and I hate dealing with raw chicken), so I used a buttermilk rotisserie chicken from our neighborhood grocery store.  It saved me a lot of time not having to cook the chicken.  Plus, I get a strange satisfaction from tearing a rotisserie chicken apart with my hands (is that weird).  I can have the whole thing disassembled and chopped up in about 2 minutes.  Sometimes I'll have my husband do it, but I usually end up with way less chicken that way and then he's mysteriously no longer hungry for dinner.  Hmmm.  That man is not to be trusted around rotisserie chicken.  (P.S. I didn't use the whole chicken, I saved some of it for Mac to eat separately for lunch.)

STEP TWO - Combine veggies, chicken and soup in a mixing bowl.  Season with a little bit of salt and pepper.  (FYI- I left some of the chicken skin on because it's SOOOOO good and really gives it a homemade taste.)  If you want to get fancy, add some sauteed onions or some shredded cheese or use different veggies (I bet broccoli and cauliflower would be great additions).

STEP THREE - Flatten a biscuit using a rolling pin.  Actually, I started out with a rolling pin, but as soon as Mac saw it he absolutely had to have it so he could chase the dogs around with it and throw it down the stairs.  So, I used a cup. 

STEP FOUR - Put flattened biscuit into a muffin tin sprayed with non-stick spray.  Fill with veggie mix and pinch top closed.  They each took two big spoonfuls. Stuff them as full as you can get them.  I did them one at a time and then had some veggie mix leftover.  Next time I'll fill them all up before sealing them so I make sure I use all the mix.  

STEP FIVE - Spray the top with cooking spray (to get that nice browned crusty effect) and pop them into a oven (preheated to 375 degrees) for 20-22 minutes.  

STEP SIX - Enjoy!  But be warned, husbands and babies are big fans of these and will eat them ALL while you're busy taking pictures and cleaning up.  They go fast.  And they really do taste like homemade chicken pot pie.  Really good.  

Chicken Pot Pie Puffs

(original recipe HERE)

Ingredients:

• 2 cups frozen mixed vegetables
• 1 can cream of chicken soup
• 1 rotisserie chicken
• 1 can Grands biscuits

Directions:

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 
2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. 
3. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
4. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

I hope you'll try these, they're so good!

I think I'm going to try the taco melts next.

Have you ever used biscuits in recipes?  What's your favorite?

**I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.