Menu Plan Monday 1/12 – 1/18 + Mini Chicken Pot Pies Recipe
Submitted by Stephanie on January 12, 2009 – 2:36 pm6 Comments
Total Cost: $0
Tuesday: Mini Chicken Pot Pies – recipe below!
Frozen Veggies: Free
Chicken (leftover from last week): Free
Cheddar Cheese: $1.24
Cream Cheese: $1.22
Onion: 46¢
Biscuits: 25¢
Total Cost: $3.17
Wednesday: Slow Cooker Potato & Double Corn Chowder (I get great recipes like this in my email every week by subscribing to the Betty Crocker & Pillsbury e-newsletters. You also get a free $10 coupon booklet when you sign up!)
Hash browns: 94¢
Corn: 50¢
Evaporated Milk: Free
Onion: 46¢
Bacon: $2
Worcestershire Sauce: Free
Total Cost: $3.90
Thursday: Leftovers
Total Cost: $0
Friday: Jambalaya, Corn, & Cornbread
Sausage: $2.50
Rice Mix: Free
Corn: Free
Cornbread: 72¢
Total Cost: $3.22
Saturday: Pepperoni & Mushroom Pizza
Pepperoni & Mushrooms leftover from last week: Free
Bisquick: 50¢
Pizza Sauce: 93¢
Cheese: $1.24
Total Cost: $2.67
Sunday: Leftovers
Total Cost: $0
Mini Chicken Pot Pies – recipe adapted from CookingVillage.com
Ingredients
2 cups frozen peas and carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits
2 cups frozen peas and carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits
Directions
1. Cook the peas and carrots according to the package directions; drain well.
2. Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.
3. Preheat the oven to 325F. Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of the chicken mixture into the prepared muffin cups. Cover with the top halves of the biscuits. Press the edges to seal. Bake until golden brown, 25 to 30 minutes.
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chicken pot pie is a favorite with us
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Great menu.
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Thanks for the recipe for the chicken pot pie…looks like a keeper for us. Love your blog and all the great info..
Julie @ KingdomKlipper
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Thanks for posting costs. I am working hard to cut my grocery spending!!
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Stephanie, thanks so much for the recipe!!! Sorry I didn’t post here sooner – it was delish !!! I was worried because my bisquits didn’t quite seal but they still came out awesome
Looking forward to more of your recipes!
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The chicken pot pies were so good!! Just made them tonight. My biscuits didn’t seal, but nothing leaked out either. They are probably going to be a new family favorite! Thanks!!
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