1 rotisserie chicken, de-boned and chopped into bite size pieces
1 can cream of chicken soup
1 jar chicken or turkey gravy
1 package frozen peas and carrots
1 stalk celery, chopped
1 medium onion diced
1 cup half and half cream
1/2 stick butter
1 cup shredded Monterey Jack cheese
Red pepper flakes
Salt and pepper to taste

Set aside:

1 roll refrigerated pie crust, cut in rounds to fit muffin bowls
1 can refrigerated biscuits


Preheat oven to 375 degrees.

In a large sauce pan on the stove-top, over medium heat, add butter, onion and celery and sauté until tender.

Add remaining ingredients (except pie crust and biscuits) to the pan and stir gently to warm and combine mixture into a creamy, delicious pie filling.

Use a non-stick spray in the muffin pan, then form pieces of pie crust into each muffin bowl.

Using a fork, poke holes in the bottom of each cup of pie crust (to prevent crust from puffing up) and pre-bake, without the filling, for 7 minutes.

Remove from oven and spoon meat mixture into muffin bowls.

Top with biscuits. Bake at 375 degrees for 10-12 minutes or until pot pies are bubbling and golden brown.

Try it tonight or this week and let me know how it goes by writing to us here at the show!  Message Producer David with your photo’s as well… love to see those:


With Love,