I don't want skin, and I sure don't want a bone. I don't do fried chicken. Well, I can cook some mean fried chicken - but, me eat it? No thank you! The texture of the skin - not my thing. I can't eat chicken off of a bone. In fact, I don't really like meat on a bone. I can eat ribs, but I am always told I waste meat. Something about maneuvering around a bone weirds this lady out! So, I have chicken on a bone with skin marinating for my family to eat tomorrow night for dinner while I work late at work. I don't want them to suffer for my weirdness with foods! (Chicken rant over! Ask me one day about pickles...)
Chicken Pot Pies on my Birthday Bucket List to make. So here goes my attempt. I am going to make Cupcake versions for my kids for lunch. Wish me luck!
Ingredients
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| Prepping for the Pot Pie Cupcakes |
- Canned Biscuits (I used my family's favorite & want I had on hand - Honey Butter Biscuits)
- Mixed Veggies of your choice (My kids love Sweet Peas & Carrots)\
- Chopped up chicken, cooked
- Can of Cream of Chicken coup (I had Cream of Potato with Bacon, so that is what I used - plus, you can NEVER go wrong with bacon)
- Cheese (which I omitted because we are a family who is 80% lactose intolerant, and the soup will be enough)
- Spices (Onion powder, garlic salt and basil)
Very simple:
- Take EVERYTHING, sans biscuits and mixed it up.
- Press the biscuits into your cupcake pans and press up the sides.
- Scoop your mixture in, and fill it up good.
- Bake at 400 degrees for 10-15 minutes depending on your biscuits and voilà!
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| Final Product |
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