While I was in Bentonville last June, Walmart put together a fun activity that gave my fellow Walmart Moms and me the chance to prepare and taste some of the meals they created for their new Simple Meals campaign. Based on our feedback, they went back to the drawing board to tweak a few of them, and you can find the final recipes, along with some coupons and a grocery list-making tool, on the new Simple Meals hub.
Now, I’ve mentioned in the past that semi-homemade really isn’t my thing, but I’m willing to compromise occasionally to get dinner on the table in a hurry. I’ll admit that some of these meals probably won’t grace our table for a variety of reasons, but I did find a few that passed muster, including these 4-ingredient Mini Chicken Pot Pies.
For starters, the filling calls for two cups of frozen mixed veggies, making them a great way to get my kids to eat the rainbow without forcing the issue.
Did you know that frozen vegetables often have a higher nutrient count than fresh because the time from picking to processing has been so dramatically decreased? That gets a big thumbs up from me!
The remainder of the filling is simply condensed cream of chicken soup (98% fat free!) and diced cooked chicken. I used an all-natural canned diced chicken breast that’s packed in water, but these mini chicken pot pies would be a fabulous way to use up leftover grilled chicken, as well.
The crust for the mini chicken pot pies is made from Pillsbury Grands! biscuits that are rolled out flat. The recipe calls for baking them in a muffin tin, which turned out okay…
I’d recommend spreading them out more around the perimeter of the muffin tin as much as possible, because the ones in the middle did not cook as quickly as the outer ones, and they began to touch as the puffed up while baking.
Or you could do what I did the second time I made them and put them in little individual ramekins! My kids loved eating these mini chicken pot pies out of the ramekins, and it really didn’t take any extra time.
I simply sprayed them with cooking spray and formed the pot pies as per the recipe. I then set all of the ramekins on a baking sheet and followed the baking instructions. Such a simple way to give this recipe a bit more appeal!
Ingredients:
- 2 cups frozen mixed vegetables, thawed
- 1 cup diced cooked chicken
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1 can (16.3 oz.) Pillsbury Grands! refrigerated biscuits
Instructions:
- Preheat oven to 375 degrees.
- In a medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups, or press them into 8 greased ramekins. Firmly press in bottom and up side, forming 3/4-inch rim.
- Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake at 375 degrees for 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Pair these mini chicken pot pies with a green salad and a fresh fruit side, and you’ve got a reasonably healthy and delicious meal on the table in no time flat!
Looking for some more great Simple Meals for busy nights? Check out these other ideas from my fellow Walmart Moms:
Kathryn Dilligard says
Whoa. Those pot pies look so yummy.