I have another recipe that worked out really well! I have to give some credit however to my cousins roommate. I saw him making these this past Thanksgiving and they looked so cute and yummy that I had to try them.
To make 4 servings:
Two cans of your favorite buttermilk biscuits
8 small to medium sized red potatoes
8 cups of water
Half of a red onion (chopped)
4 large carrots (chopped or shaved)
4 stalks of celery
.5 to 1 cups of corn
.5 to 1 cup of peas (I hate peas so I left this ingredient out but if you like them go for it!)
Meat eaters can add 1 to 1.5 cups of diced PRECOOKED chicken
2 to 3 cups of chicken stalk
1 to 1.5 cups of all purpose wheat flower
A few dashes of oregano
Salt and pepper to taste
Begin by boiling your 8 cups of water in a large pot.
Chop up the potatoes into about dime sized pieces and then add them to the water to boil.
Chop up your veggies and add them to a large pan and begin sauteing.
While the veggies are cooking lay down some parchment paper (or if your poor like me you can just use a sheet of tin foil) And sprinkle it with some flower.
Break into your cans of buttermilk buscuits and separate each biscuit in half. I prefer to use the Pilsbury “flaky” buscuits because they are already sort of separated into layers for you which makes it easier.
Once you pull apart your buscuits flaten out each half until its about the size of your plam. You are making the top and bottom crust for your mini pot pies.
Pam up a muffin pan and place one of the flattened buscuit halves into each tin like you were making the bottom crust for a pie.
By the time you get all this done your potatoes should be just soft enough to stick a fork in them. You dont want to make them too soft because then they will turn into mashed potatoes inside the pot pies while they are baking.
Add the potatoes to the sauteing veggies and then slowly add your chicken broth. (strict vegitarians can use vegtable stalk instead).
Let that simmer down for a couple minites and then slowly add your flour all the while stiring to prevent it from getting clumpy.
The mixture will start to thicken and then you can add as much flour or chicken broth as you would like to get it to your desired consistensy.
Add the oregano, salt, and pepper
Fill each tin with the mixture
Take the other halves of your flattened biscuits and create the top crust to your mini pot pies. Pinch the edges down into the bottom crust to prevent any overflows while cooking.
Lightly butter the tops to improve browning and then bake at 375 for about 15 minutes.
Let them cool for about 5 to 10 minutes, eat, and enjoy!