Freezer Cooking - Muffin Pot Pies (Chicken)

Now that our life has settled down I have found more time to spend in our gorgeous new kitchen,  stocking our freezer with Breakfast Burritos and Mini Banana Loaves. Dan is enjoying every minute of my efforts as it puts a hot meal on the table every night, as well as provides a variety of items to get through his 12hr day.

We all know how easy it is to grow tired of the same sandwiches in our lunch and many of us branch out to try toppings such as avocado, sprouts or maybe an exotic cheese! Unfortunately Dan does not have the palette for anything other than meat and potatoes  so I was left turning to Pinterest for something hearty and portable.

Lunch

Muffin Pot Pies (Chicken) - Yields 10 Pot Pies
Ingredients:
4 strips Italian Cooked Chicken, chopped
1c. Mixed Veggies, Frozen
1pkg Grands Biscuits

1can Cream of Chicken Soup
1c. Cheddar Cheese, Grated

1. Mix chicken, veggies, soup and cheese in a bowl.

2. Separate biscuits and place in greased muffin tin, press dough as far up sides as possible without tearing and scoop in filling until level with dough.

   

                        Be sure to fill the empty tins with water for even cooking. 

3. Bake at 350 for 14 minutes, the cheese will be overflowing with ooey-goodness. Remove from oven.

4. To crisp up the outside biscuit dough, remove muffins from tin and place on parchment lined cookie sheet. Bake at 350 for another 10 minutes.

I had a little helper for this task- Anderson sure has grown since my last post!