It’s amazing to think about where traditions start. Many have been passed down for so long, that they just become a part of us. Some we are making for our families for the first time–and some are passed to us as a sign of welcome.
My sister-in-law, Cristina, taught me about Patterson Pot Pies almost a decade ago when I was a brand spanking new wife. What are Patterson Pot Pies? They are super simple, DELICIOUS, individual sized pot pies. If you’ve ever met Cristina, you know that she makes you feel immediately at home in her kitchen. I love her, and how she puts heart into the food she serves. That is so important in our family–serving up your heart to fill up the people you love. I think each of us makes this recipe our own, but the heart is always there.
This post has been sponsored by the Chinet® brand. I make it a point to only collaborate with brands that I truly enjoy and love. All opinions are entirely my own.
The forecast called for so much rain, and I knew Patterson Pot Pies would be just the thing to warm everyone up, and bring us together. It was a slow and dreary evening so Raegan and Zarie broke out a puzzle to do on the counter, while I prepared dinner. We puzzled while we filled our bellies, and thanks to Chinet® Cut Crystal® plates, cups, and cutlery, clean-up was a breeze. Thank heavens too, because the rest of the night consisted of sight word practice, packing lunches, folding laundry, and extra bedtime stories. I love the extra family time that using the Chinet Brand® affords me, on busy weeknights.
Patterson Pot Pies
Ingredients:
- 1 10oz package of frozen mixed veggies (carrots, corn, peas, green beans
- 1 can of refrigerated biscuits
- 1 can of cream of chicken soup (we substitute this with coconut cream for a non-dairy option)
- 1 diced onion
- 2(ish) cups of chicken (totally transparency–I don’t measure the amount of chicken, and I often use pre-made grocery store rotisserie chicken)
- Your favorite spice medley
Directions:
- Preheat the oven to 375 degrees.
- I almost always prepare my pot pie filling using my crock pot. I am a huge fan of throwing everything, except the biscuits, in and letting it all marry together on high for 6-7 hours.
You can also totally do this on your stove top for a quicker process. Simply cook and simmer until your veggies are cooked throughout.
- Press each biscuit into a 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward the center. Pinch in place.
- Bake for 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
- ENJOY!
MOM HACK: Have a ton of leftover Thanksgiving turkey? Use it in this recipe, in place of chicken. Tastes amazing, and cuts down on food waste.
I hope you can add this recipe to your arsenal of easy weeknight meals. Whether it’s around a good puzzle, or a good meal (hopefully both), I hope that you are able to find as much time as you can to hold one another close this season. Let the Chinet® brand save you some time and energy. For more ideas and inspiration visit MyChinet.com.
xoxo
Shakira
