Homemade Chicken Pot Pies

As I'm sure y'all know, we are in the midst of a blizzard in the northeast! BHB had to keep the liquor store open til about 6:30pm tonight and I wanted him to come home to a home cooked meal after traveling in the snow. For a long time we have been fans of Marie Callender's chicken pot pies, so I wanted to try homemade pot pies! I did some research so I knew the foundation of the recipe and then decided to come up with my own "filling" ingredients. I wanted to share my recipe with you!

For this recipe I used my Large Double-Handled Soup Bowls from Williams-Sonoma found here (c/o a birthday gift from my Uncle Kenny last year!) They are great because they are oven safe - hence perfect for pot pies!

**On a side-note, my next plan for these bowls is homemade french onion soup! I'm writing this so I'm more accountable to actually make it :)**

Ingredients:

1 can Cream of Chicken soup, condensed (I used 2 cans due to my extra veggies)

Pillsbury Grands! flaky layers biscuits (the one with 8 large biscuits)

1 lb Chicken breast

Bacon (I used 4 thick cut slices crumbled but I wish I added more)

2 cups of mixed vegetables (I used 4 cups bc I bought too many veggies)

Shredded Cheddar 

Directions:

Preheat Oven: 375 degrees

Prep Time: 20 minutes

Cook Time: 30 minutes

For our pot pies, I wanted to use chicken, bacon, cheddar, asparagus, broccoli, onion, and red pepper. Most of the recipes I found called for the frozen mixed veggies that included carrots, corn, and peas but I wanted something different! Feel free to substitute any variety of veggies you want!

Step 1: Pre cook Chicken/Bacon & wash/cut veggies. It cuts prep time if you do this at the same time :)

Season the chicken as you wish! I always just use a little salt, pepper & garlic powder

Step 2: Slice up cooked chicken & bacon and add it to veggie mixture

Step 3: Add can(s) of condensed cream of chicken to mixture and stir!

Step 4: Crust time- Bottom!

I found it easiest to put the biscuits on a cutting board and flatten them out with my palm. Since I have 4 bowls and 8 biscuits (perfect!), I used one for each bottom and one for each top!

When I had the biscuit nice and flat, I put one in the bottom of each bowl and tried pinching it up around the sides as much as I could.

Step 5: Add a few spoonfuls of stuffing to each bowl

Step 6: Crust time- Top & bake!

Using the same technique from step 4, I flattened out the biscuit and laid it over the top of each bowl. I tried my best to pinch around the edge to hold it in place.

Keep in mind, for my recipe, these pot pies won't have the typical "pie crust", but will only have a bottom and a top.

Bake at 375 for 25-30 min. I baked mine for 30 minutes by accident because I was outside shoveling. LOL. I would keep an eye on it in case you don't want your top as brown as ours turned out.

Step 7: ENJOY!

All of our veggies were perfectly cooked, so even though I wish the crust wasn't as crispy, I'm not sure if less time in the oven would have meant less cooked veggies.

This was my first time making this so please let me know if you have any tips or would have done something different! I'm still not sold on the way I did the crust and would like to explore other options to maybe make the full pie crust rather than the "sandwiched" pot pie.

I was VERY happy with how ours turned out. They were so yummy and BHB was obsessed! I wish I took a picture of the empty bowls :)

What veggies would you use in your homemade potpies!?

xo, Jess