Food Friday--Mini Pot Pies

Pot pies are a comfort food for so many people, but they can be complicated and time consuming to make.  I have devised a way to make individual pot pies that is really easy and only takes a few minutes to put together.  They are tasty and if you use the "healthy" kind of soup, (low fat and lower sodium, or even better, make your own!) they are not awful for you.

My son likes these an awful lot, and this recipe makes 16 of them, enough for several meals for us, which is always a bonus in my book.

Mini pot pies

What you need:
1 can "Healthy" Cream of Mushroom or Cream of Celery soup.  (If you choose to put chicken in your pot pies, cream of chicken soup works.)
1 16 ounce bag of frozen, mixed vegetables
2 containers large, Pillsbury Grands-type biscuits, low fat if possible
Salt, pepper, garlic powder, other seasonings as desired, to taste

What you do:
Grab a 12-muffin muffin tin and generously spray it with nonstick spray, and preheat your oven to 375 degrees.

While the oven is heating, thaw your frozen veggies either by putting in a microwave safe bowl and nuking them for about 6 minutes, or by bringing them to a boil in some water in a pot on your stove top.

Veggies having a sauna in the microwave.

Once thawed, drain and dump in your can of soup.

If you don't overcook the veg, it has such pretty colors.  :)  

Add in your seasonings of choice and stir thoroughly.  If you decide to add chicken, this is the time to do that.  Set this aside for a few minutes while you ready the biscuits.

Open your biscuit containers and one at a time, flatten the biscuits into fairly flat, roundish circles, then place each one in a section of your muffin tin.

Mostly flat and approximately round.  I just squish them with my hands.  

Ready for filling.

After filling all 12 sections, fill each biscuit with a generous spoonful (or two) of your filling.  (You will have four biscuits and enough filling for them left.  Cook them after these come out of the oven.)    

Filled and almost ready to eat.

Pop them in the oven for 16-20 minutes depending on how brown you want your biscuits.  

Remove from the oven, let cool for about a minute, remove from the muffin tin and serve!

Done.  

I normally serve these with a salad, and one is enough for me.  The menfolk will eat salad and two of these, and sometimes the teenager will eat three.