Have you guys ever heard of deep fried turkey? Well, I learned about it when I met the hubby and he took me to visit him family in Louisiana for the first time for a Thanksgiving/Christmas get together. Well, his dad brought a deep fried Cajun turkey to the party. I was really curious to try it because I did not know what it would taste like. Would it be like a giant fried chicken? Let me tell you! It was absolutely delicious. They inject Cajun marinade all over and into the turkey. Then the turkey is deep fried and this process seals in this moisture. Which is awesome, because usually turkey is a bit dry. I am drooling as we speak. Coming, from California, one of my favorite things about moving down south was the food. And being the food enthusiast that I am, it's a big plus :)
So why am I making you hungry? Because yesterday I ordered a Cajun deep fried turkey from Rajun Cajun in Houston (I love them) and some boudin to prepare for Thanksgiving dinner with my sister, her hubby and my favorite cousin who are coming for Thanksgiving. And I really want to host a big traditional Thanksgiving dinner BUT I also want to show them what a southern Thanksgiving is about, especially with a Cajun twist to incorporate my hubby's side :) While they are here I am going to show them all the yumminess that Texas has to offer. Plus, show them around and do some other fun things (spa days, basketball game for my brother-in-law). Really, I am just super excited to host! I'm going to make each of them welcome baskets and leave it on their beds! This will be the first time family has visited the hubby and I's place. It's just been us the whole time, so it'll be a nice change of pace. And Ninja, he loves when family comes to visit (though my sister is terrified of Ninja).
Today's recipe caught my eye because I love twists to the traditional sweet cupcakes, by making savory cupcakes. It is so cool! And I have been hooked on chicken pot pie ever since I made Corn Bread Chicken Pot Pie. I love the combination of the creaminess, veggies and chicken. I know, most people are not as big of a fan of veggies as the hubby and I are, but I think when the veggies are in chicken pot pie, you cannot help but love them. I am not sure if you have ever had time to read my About Me page, but there I let you all know that my take on food is simplicity. That I want food to be easy and approachable. This recipe is that motto to a T. It is super easy and came out adorable! I think you will LOVE this.
Preheat 350F degrees
FOR THE FILLING
1 1/3 c. diced cooked, chicken (I used Tyson's grilled chicken breast strips or 1 chicken breast)*
1 c. frozen vegetables (I get the bag with corn, carrots, and green beans)
1 (10.5 oz can) cream of chicken
1/2 c. of sour cream (if you do not have sour cream, you can use 1/2 c. of extra cream of chicken)
1 tsp. onion powder
1 tsp. garlic salt
2 tbsp. green onion
Pepper to taste
1 can of Pillsbury Grand Biscuits (8 biscuits)
1 c. of shredded cheese
In a medium bowl, combine diced chicken, frozen vegetables, cream of chicken, sour cream, onion powder, garlic salt, green onions and pepper. Set aside.
Coat two muffin pans with cooking spray. Muffin pans are different from cupcake pans. The cups are larger and each pan only has 6 cups versus 12 cups in cupcakes pans. On a floured surface, roll out each biscuit into a thin circle. Place a rolled out biscuit into muffin cup, pressing into the bottom and up the sides. Repeat for all 8 biscuits. Take a fork and pierce the biscuit to let air escape.
Evenly spoon pot pie mixture into each biscuit cup. Bake for 12-15 minutes. Remove from oven and sprinkle cheese over the top of each pot pie (do this while pot pie are still hot, so cheese will melt). Allow to cool slightly.