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Baby Foodie – Mini Pot Pies

This is soooooo easy.  It will probably take me longer to type this out than it takes to make.  2 ingredients, seriously.

Mini Pot Pies, from Pillsbury

1 can refrigerated flaky biscuits
1 can soup

Preheat oven to 350.
Separate biscuits in half.
Press one half of each biscuit into the bottom of a greased muffin tin.
Place a spoonful of soup onto each biscuit.
Top with remaining biscuit halves, pressing around the edges to seal.
Optional: Top with cheese, or a pat of butter and some seasoning.
Bake at 350 for 15-18 minutes until golden brown.
DONE!

The beauty of this recipe is the versatility – you can use any kind of soup you like!  I think it works best with a cream based soup, like chowder or a chunkier cream of whatever.  If you use a broth based soup, it’s best to drain it first.  You can also mix and match – I made it with drained southwestern vegetable soup and a dollop of cream of mushroom.  Make a bunch and freezer the leftovers.

Conor ate his so fast there wasn’t time to get a picture 🙂

Nutritional information will vary based on your ingredients.

  • Mimi - This is definitely going on the menu for Christmas week!!ReplyCancel

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