Posted by Tastefully Simple on October 20, 2015
We’ve all been there. Mom guilt! Sometimes you just don’t want to make dinner. I had a heck of a week. Everyone in our house had been sick and finally I was getting sick. I was EXHAUSTED, on the verge of caving in, ordering pizza and calling it a day when I came across one of the cutest things I have ever seen. I was thinking, “Just look at those pot pies, they’re so cute in their little mason jars! They must take hours to make.” As I scanned down the prep time, cook time and ingredient list, I realized that it wouldn’t take me any time at all. And it wasn’t a cop-out pizza order.
On my way home from work, I grabbed a rotisserie turkey breast (super easy) and ran home to assemble. It actually took me more time to change into my pajamas after work than it did to put these things together. Just 15 minutes in the oven and dinner was done! We didn’t need anything but forks and something to drink! The easiest “real” meal I’ve ever made.
Now because I was sick, I picked up a rotisserie turkey breast. But if you planned this right, you could easily use leftover chicken or even use this fun recipe for your Thanksgiving leftovers! We’ll still have company and need something simple, delicious and fun. And they’re impressive, too!
My family ate all of it! It may have been the awesome presentation in the mason jars. I didn’t care. They were fed, everyone was happy and I was well on my way to the couch for movie night in no time at all!
Enjoy!
– Mandi
Preheat oven to 375°. Combine chicken/turkey, gravy, vegetables, half & half and Onion Onion™ Seasoning.
Bring to a simmer in a large saucepan over medium heat, stirring frequently.
Divide into mason jars.
Top each jar with a biscuit. Place jars on a baking sheet. Bake 15-20 minutes or until golden brown and bubbly.
Chicken Pot Pie in Mason Jars
Ingredients
- 3 cups chopped rotisserie or cooked chicken
- 14 oz. jar home style chicken gravy
- 16 oz. pkg. frozen mixed vegetables, thawed and drained
- ¼ cup half & half
- 1 Tbsp. Onion Onion Seasoning
- 8 wide-mouth half pint mason jars
- 16.3 oz. pkg. refrigerated flaky buttermilk jumbo biscuit dough (8)
Directions
Preheat oven to 375°.
In large saucepan over medium heat, combine chicken, gravy, vegetables, half & half and Onion Onion™ Seasoning. Bring to a simmer, stirring frequently.
Divide into mason jars. Top each jar with a biscuit. Place on a baking sheet. Bake 15-20 minutes or until golden brown and bubbly.
Tips and Hints
- Try different veggies. Green beans, corn, carrots, whatever your family eats. (We’re not big fans of mixed veggies.) Anything works!
- If you don’t have mason jars, you can put the mixture in an 8 x 8 baking pan or other bakeware that is approximately the same size. The biscuits go on top. Bake a little longer, until the bottom of the biscuits aren’t doughy, about another 10-15 minutes. Just flip one of the biscuits over to check for doneness.
- Season your biscuits with a little Garlic Garlic™ Seasoning, Garlic Pepper Seasoning or Seasoned Salt for something extra special. You could even top your biscuits with a little shredded cheese.
- If you don’t have half & half, try whole milk or really any milk. It’ll all work just fine.