Halloween is right around the corner, so why not celebrate with this fun twist, Warewolf “chicken” Pot Pies! The pot pies are topped with homemade biscuits, that are two different sizes to give the allusion of a paw print! The kids will love these!
This recipe came by a complete mistake about a week ago. The weather chilled just a bit here, enough to make me crave comfort food, and I wanted chicken pot pies, but I wanted to do them in their own individual ramekins. When I got out my biscuit cutters, I realized that my normal biscuit cutter wasn’t going to work, there would be too much left around the sides. And we all know that pot pies are better covered completely! So I figured that a couple different sizes would work. Once I was done topping them off, I realized that they looked just like paw prints. And that is how Warewolf “chicken” Pot Pies was created!
These are so simple to make, surprisingly as picky as Kelsie is, she ate them anyways, peas and carrots included. It must have been that paw print!
These would be perfect to serve up before heading out to trick-or-treat, or even really cute for a fun Halloween themed dinner. If your looking for other Halloween night dinner ideas, check out my Mummy Dogs that I posted on Wednesday. Those guys are almost too cute to eat…almost!
- 1 container cream of mushroom soup - We love Pacific Foods brand
- 1/4 cup chicken stock
- 1 pound boneless skinless chicken cut into small chunks
- 1/2 teaspoon poultry seasoning
- dash of thyme
- salt and pepper to season
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick of butter
- 1 cup buttermilk
- Preheat your oven to 450 degrees.
- Heat a medium sized pan over medium to high heat with a drizzle of oil. (about 1 teaspoon or so)
- Once the pan is hot, toss in your chicken, and season with poultry seasoning.
- Cook until your chicken is no longer pink, and slightly browned.
- Stir in your cream of mushroom soup and chicken stock.
- Stir to combine, and heat until warmed through.
- Stir in your thyme, and season with salt and pepper to taste.
- Drop the heat to low, cover and let's start those biscuits!
- Cut your stick of butter in half, and place one half in a microwave safe cup, and heat until melted. Set aside.
- Cut the other half into small cubes and place in the freezer.
- In a large bowl mix together the flour, baking powder, baking soda, and salt.
- Cut in the butter from the freezer, using a pastry cutter or fork.
- Using both hands-One hand should pour small amounts of buttermilk into your flour mixture, while the other hand slowly mixes.
- DO NOT OVER MIX! You only want to combine, until you have a dough formed.
- Drop onto a lightly floured surface.
- Flour your hands and fold the dough in half from left to right - fold in half from top to bottom - fold in half from right to left - fold in half from bottom to top. No more!
- Now pat your dough out until you have reached a 1/4 to 1/2 inch thickness.
- Using two different sized biscuit cutters. One small (doughnut hole sized) and the other about medium sized.
- Start cutting out your biscuits. You should have 12 small ones, and 4 medium sized ones.
- You will have to reform your dough and pat it out as needed. The key it to not mash it around too much. Work it just enough to get it combined again and patted out.
- Once you have all of your pieces cut out, pour your pot pie evenly filling four ramekins.
- Top with medium sized biscuit, and three smaller pieces.
- Brush the tops with the melted butter, and bake for 8 to 10 minutes or until the dough is golden brown.
- Allow to cool for 5 to 8 minutes before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 703 Total Fat: 34g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 165mg Sodium: 1629mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 42g