Instant Mini Pot Pies ala ~DKBB~

Instant Mini Pot Pies ala ~DKBB~

(original recipe from a Campbell’s Soup ad)

1 can cream of whatever* soup

8 oz. frozen mixed vegetables (about 1½ cups), thawed

1½ cups diced meat (ham, turkey, or chicken), optional

¼ cup diced peppers (your choice), sautéed

1 pkg. refrigerated biscuits (large size, 8 biscuits)

½ cup shredded cheddar cheese (optional)

Herbs/spices to taste:

Garlic salt

Cracked pepper

Parsley

Marjoram
Coriander

Tarragon

Tumeric (just a dash of this)

*cream of chicken or cream of chicken w/mushroom (for meat version), cream of celery, broccoli, or asparagus (for veggie or meat version), cheddar cheese (for shredded cheddar cheese version)

• Heat oven to 350° F.
• Spray muffin cups in large-muffin pan (6-muffin size).
• Mix together soup, thawed veggies, meat, sautéed peppers, and herbs/spices.
• Using a rolling pin and a bit of flour, roll 6 of the biscuits into large, flat rounds; place 1 each in the 6 muffin cups to create the pot pie crust.
• Fill each cup with the soup/veggie mixture; if you are using the cheddar soup, sprinkle the top of each filled cup with shredded cheddar cheese and/or mix it with the soup/veggie mixture.
• Peel apart the remaining two muffins (as best you can) and use them as the “top” for the filled tins.
• Cook for 17 to 19 minutes or until biscuits are golden; let cool in the pan on a wire rack for 5 minutes.

You can freeze the leftover individual pot pies and warm them up in the oven later.