My apartment smelled amazing the other day when I made these pot pies. I was originally going to make chicken pot pies, but I really love mushrooms so I decided to break tradition and make mushroom pot pies.
I really did a hack on this recipe, but I really just put all together and popped it in the oven without much thought. Here’s the run down on all the ingredients I used:
- 16 oz Jumbo Biscuit Buttermilk
- 10 1/2 oz cream of mushroom
- 1/2 cup cooked chicken (cubed)
- 1/2 cup bella button mushroom
One dough is good for one ramekin. Make sure to stretch it out so that the whole cup is filled. Then, use half a dough for the top. I put the over in 350 degree Farenheit for 10 minutes until brown. This recipe makes up to 5-6 mini pot pies. I wish I was lying to you when I say that those are the only ingredients I used to make these bad boys! The idea came from here. They made empanadas, but I really wanted pot pies so I had to make it happen! Next time, I’ll make it with my own delicious dough, but I think this will suffice me for now!