Now that we’re back into school routine, our nights are filled with after school activities, homework and an seemingly endless to-do list. Getting a home cooked dinner on the table can be tricky some nights.
One way to help is be organized and have a plan for the week. And, it’s always good to have a few tricks and easy recipes up your sleeve! These Easy Chicken Pot Pie Puffs are one of those little tricks!
Another one of my tricks for surviving hectic weeknight schedules is to do a weekly meal plan. Each Sunday, I try to map out what my family will be eating for the week. Once I’ve finished my meal plan, I add any items that I need to my shopping list. I also gather all of my recipes so I’m not chasing them down during the week.
The whole process usually takes me about 20-30 minutes. But it saves me so much time later in the week. With a little bit of planning, this Chicken Pot Pie Puff recipe can come together very quickly.
I knew I was making this recipe so I roasted a few boneless, skinless chicken breasts earlier in the week. Or, you can use a rotisserie chicken from the grocery store. Or, use leftover chicken from another meal. I love how flexible this recipe is.
You can change up the veggies based on what you have on hand. And, if you’re not a fan of canned cream soups, feel free to substitute my Homemade Cream Soup Mix. I also added shredded cheddar cheese on top of some of them during the last 5 minutes of baking.
This is a great 30-minute meal! My family loved them! They were a fun twist on traditional chicken pot pie.
Watch me make these on WNEP’s Home & Backyard.