Try These Express Lane Meals at Home Today!

Did you know you can cook up delicious dishes with only 10 items or less? Get started with these two recipes!

POT PIE INSIDE A BISCUIT

Ingredients
2 packages Pillsbury Grands biscuits
1 onion, diced
3 cups cooked, diced chicken (canned is okay)
1 can cream of chicken soup
3 tablespoon butter
1/3 cup of carrots
1/3 cup of green peas
1/3 cup of corn
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
• Preheat oven to 350º. Glaze cookie sheet with butter, set aside.
• Coat a skillet with butter and cooked diced onion until soft.
• Add all remaining ingredients in skillet and heat through.
• Open package of biscuits and flatten each biscuit, circle out with your fingertips.
• Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.
• Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked.
• Serve immediately and enjoy!

THAI RED CURRY

Ingredients
2 1/2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste
1/2 pound carrots, peeled, cut into 1/2"-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1" pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
1/4 cup of basil
1/4 cup of cilantro

Directions
• Heat oil in a large heavy pot over medium heat. Add curry paste and stirring for 1 minute.
• Add carrots, onion, and pepper and stirring occasionally, for about 10 minutes or until onions are transparent.
• Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil.
• Then reduce heat to a simmer, stirring occasionally, until chicken is cooked through and potatoes are tender.
• Divide curry among bowls and top with herbs.

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