{Kids in the Kitchen} Mini Chicken Pot Pies & GIVEAWAY

Well better late than never... right?!?! You may have noticed I've been super slacking on this here ole blog of mine. I think I am just going through a funk (which seems pretty normal in the blogging world every now and again) but hope to get my grove back soon! In the meantime, I will still be here every Monday finishing out the Kids in the Kitchen series. 

If you are new to the series, check out my introduction post. This week is all about dinner; if you missed the past weeks, here is our breakfast and lunch. In keeping with the muffin tin theme, I am revisiting a popular and favorite recipe on the blog and in our home. It happens to be a perfect dinner idea for toddlers and adults alike (and perfect for lunch leftovers as well!):

Mini Chicken Pot Pies

What You Will Need

*This makes 16 minis.*

2 chicken breasts, cooked and dices/shredded

2 cups frozen mixed vegetables, thawed 
1/2 cup fresh mushrooms, diced

1 can (10 3/4 oz) condensed cream of chicken soup

2 cans flaky layers refrigerated biscuits (16 biscuits)

1 cup cheddar cheese, shredded

1 tsp garlic powder

salt and pepper to taste

Directions

*Make sure to have chicken cooked before starting these steps. I put 2 chicken breasts and 1 cup chicken broth into the crock pot and cocked on high for 4 hours. Then I shredded the chicken. You can also cook in oven/stove top and dice it up.*

1. Preheat oven to 375°F.

2. In large bowl, combine chicken, vegetables, mushrooms, soup, cheese, garlic powder, salt, and pepper; mix thoroughly. 

I didn't realize I gave him the salt first and what happened was pretty amazing! LOL.. I ended up just scooping that salt covered section out before mixing the rest!

3. Lightly grease a muffin tins. Take one biscuit and roll it out just enough to make it wider, but not too thin (about 5 inches round). Place the biscuit over the top of the muffin cup and spoon 1/16 of the mixture (about 2 tablespoons) onto the biscuit. Then press the mixture down into the cup, leaving some of the biscuit hanging over the edge of the cup. The mixture should at least reach the top of the cup. Pull the extra dough over the filling towards the center. You can pinch the dough to keep it in place, if needed.

4. Repeat for the remaining fifteen biscuits. When finished place tins in the oven and bake at 375°F for 20 to 22 minutes or until biscuits are golden brown. 

6. Remove from oven and let cool for 4-5 minutes. Enjoy! 

This time I actually made 8 mini pot pies and then a normal pot pie with the rest of the mixture. I placed the remaining mixture in a glass pie pan and then topped it with a box of cornbread (made according to the box). I cooked it along with the minis at 375 for 22 minutes. I am pretty partial to cornbread, but it was amazing!

And as promised a super awesome giveaway for your little ones:  

Win a 30 Piece Caddy Collection from Curious Chef!

Also don't forget to check out what all of the other ladies put together for this week's item in the link-up below. And if you have a post (new or old) that you created featuring kid friendly dinner ideas submit it below in the link-up. No post this week? No problem; join us next Monday when we will be talking all about desserts!  

 And in case you want to join and get a head start, here is the complete list for the coming weeks:
September 15: Delicious Desserts.
September 22: Snack Attack!
September 29: Kid Creations...(Let your kids come up with a recipe!)