Oh My...Mini Chicken Pot Pies

I hope everyone is having a fantastic weekend and is ready for the busy week ahead. Is it me or does each month seem to go buy quicker and quicker?!?! 

Sticking to the fall theme, today's recipe was sent to me by one of the SB Body Barre instructors, Amanda. Trust me, this recipe will not disappoint, and is perfect for this time of year. You can head over to Amanda's blog, Short Legs Big Leaps, for more of her delicious recipes.  

This recipe was originally posted from Lauren Conrad and can also be found on the Tone It Up blog. This is an easier version and takes less time so perfect for those with busy schedules.

Mini Chicken Pot Pies 

(Easy Version)

For the dough:

 1 can of Pillsbury Reduced Fat Biscuits

For the filling: 

1 can diced carrots

1 can peas

1 cup diced green beans

1 cup diced onion

1/2 of a rotisserie chicken, shredded

salt and pepper to taste

3 cups low-sodium chicken or veggie broth (I personally use chicken!) 

Instructions:

Preheat oven to 425 degrees

Open up your can of biscuits. Take a few of the biscuits and roll them into a giant ball. Using a rolling pin, flatten out the ball of dough, until the dough is about a 1/2 cm thick (basically, just thick enough to not have any holes or rips!) Using a round drinking cup,  cut out 12 circles on the dough.

In a mixing bowl, combine filling ingredients together. I like to start with less broth and add more as needed. You don't want the mixture to be too liquidy, but you need some moisture so that it soaks into the dough and you get that fluffy goodness.

Place each of your dough circles into each hole in the muffin pan. You want the dough to form little cups inside each cup, so make sure it covers the bottoms and the sides. 

Fill each hole with your veggie & chicken mixture. Fill to the top, but don't overflow!

Bake for 25-30 minutes or until dough is golden brown and looks thoroughly cooked.

Enjoy! :)

That's all for today...keep an eye out tomorrow for some more yummy fall eats!

Emily