Pot Pie Muffins

Screen Shot 2018-09-16 at 8.05.16 PMWhen I think of fall, I think of warm, cozy, filling meals that I had growing up. One of my favorite memories as a kid was playing outside with my sister & friends after school until dinner time. The air was cool, the leaves were falling & all I needed to keep warm was a pair of jeans & a sweatshirt. My mom would call us inside around 5:00, just in time for Arthur (tell me I’m not the only kid who was obsessed with that show!). I remember coming inside with rosy cheeks & the house would smell of my mom’s homemade garlic bread & alfredo sauce or tomato soup & grilled cheese or one of my favorites, chicken pot pie. Pot pie is still one of my favorites & if you follow my blog closely, I’ve always said that I love taking meals that aren’t the healthiest & finding ways to make them a bit healthier & a bit quicker to make! I know this recipe isn’t the healthiest & I easily could have found a way to make my own pot pie crust & used fresh veggies over frozen.. BUT we’re all busy people. Brian is in medical school & I’m now working full time again (yay). Neither me, nor Brian want to come home & spend an hour cooking! I like 30 minutes, 40 minutes tops! This recipe took 20 minutes to cook, 10 minutes to prepare so it’s perfect for anyone with a busy schedule. These also reheat really well & can easily be meal prepped. Because of the sodium content of the biscuits, I wouldn’t recommend having this constantly, but every once in a while or when you know you’re going to have a busy week, it’s perfect! I also included alternatives for vegetarians 🙂
Enjoy!

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Ingredients
1 16oz can refrigerated biscuits (I used an off brand)
1 10oz bag of frozen mixed veggies
1 can cream of chicken (or mushroom soup for vegetarians)
8oz cooked protein of choice (shredded chicken, canned tuna, tofu)

Directions
1.) Preheat oven to 375 degrees
2.) In a bowl mix veggies, protein & soup in a bowl & set aside
3.) Spray 8 of the cups of a muffin tin with non stick spray
4.) Take each biscuit & flatten & thin each one out to form along the inside of each muffin cup. Press firmly on the bottom & sides. Make sure each biscuit is formed all the way to the top of each muffin cup!
5.) Spoon equal parts of the veggie & protein mixture into each cup, mixture will overflow, but the dough will rise so no worries!
6.) Bake for 20 minutes or until each biscuit is perfectly golden brown.
Enjoy!

Makes 8 servings
Serving size: 1 pot pie muffin

Calories | Macros
239 calories | 32 carbs | 7.6 fat | 10 protein
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