Quick dinner ideas for the new school year. Grands® Mini Chicken Pot Pies

Two weeks ago, school started again for our three kids.
Since that bell rung, we have been hitting the ground running!
My youngest son has Scouts and soccer practice, my daughter has track and gymnastics and my oldest son has drum lessons, youth group, and {gulp} drivers Ed.
Our evenings are busy trying to fit everything in!
I have a degree in Child Development and Family Studies.
The research doesn't lie when year after year, studies are being found that successful families
and healthy children come from homes that eat together at least four times a week.
Which is why, despite our busy schedule, 
we always make an attempt to eat dinner together as a family.
This isn't always easy, but having quick meal ideas in my back pocket helps.
Which is why I turned to Pillsbury for some quick and easy dinner ideas for the new school year.
I immediately was drawn to the Grands® Mini Chicken Pot Pies.
Pot pies are a family favorite {see my mostly homemade pot pie recipe here}
and a great way to get those kids to eat their veggies.
I'm excited to share the recipe with you today.
{Because we are a larger family, I doubled the recipe.}
You will need 2 cups of mixed vegetables
1 cup diced cooked chicken
1 can of condensed cream of chicken soup
{or make your own cream of chicken, recipe below}
1 can of Pillsbury Grands® flaky layers refrigerated biscuits
Start by cooking your chicken

 While I cooked my chicken, I made my own cream of chicken soup mix.
You will need:

1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can of chicken broth
1/2 cup of milk

Melt butter over medium heat in a saucepan.  Add onion, cook for 2-3 minutes, stirring frequently until tender.  Stir in flour, salt and pepper until well blended.  Stir in broth and milk until bubbly and thick.

Since I doubled the recipe for our family, I used 4 cups of vegetables and 2 cans of Grands® flaky layers

Mix the cream of chicken with your cooked cubed chicken and mixed vegetables.

Press each biscuit into a 5 1/2 inch round.  Place each round in a greased muffin cup.
I used a large ice cream scoop to fill the cups full with the vegetable mix.

Pinch the edges of the dough together and bake at 375 degrees for 20-22 minutes.

Cool for 1 minute, remove from pan.

You can download the Pillsbury recipe booklet here for even more great quick dinner ideas for your family.
What Pillsbury Grands® are you most excited to try?
I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

1 comment

Morgann Crook said...

not sure my kids would eat these, but my husband would love these. need to try...will be pinning.

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