When 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 🙂
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)
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.
Makes 8 servings
Serving size: 1 pot pie muffin
Calories | Macros
239 calories | 32 carbs | 7.6 fat | 10 protein