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The past two weeks have been crazy busy. As soon as November 1 rolls around I feel like my feet hit the ground running and I don’t stop until January 1. During the holidays we like to get together with friends and family for dinner parties. This usually means I’m in the kitchen for hours preparing food and cooking. Sometimes it’s nice just to have something that I can pop in the oven and be done with.
That’s what I like about Marie Callender’s® Pot Pies . They come in a variety of sizes and flavors. Plus it’s nice to buy the small ones and enjoy them for lunch while we are wrapping presents, putting up the tree, or decorating the house. I like not having to worry about making something wholesome from scratch but the golden, flaky crust tastes homemade!
Last week when I went shopping at Walmart I was lucky to score the last Family Size Marie Callender’s® Chicken Pot Pie from the freezer case. I love having these on hand for guests or even just for an easy meal for my husband and I. It’s a warm, wholesome option for family meals or gatherings and it’s enough to feed 4 people when you serve it with a side dish. I also grabbed a smaller Marie Callender’s® Chicken Parmesan Pot Pie to eat as lunch one day.
It’s also the perfect time to purchase Marie Callender’s® Pot Pies at Walmart because Ibotta has a rebate on both the 10 oz or 16 oz and the Family Size! Since I bought one of each I was able to get back $2.50 with the Ibotta rebates.
Whenever we have pot pie I like to pair it with a salad and mashed potatoes. However, mashed potatoes can be pretty boring so I wanted to jazz them up and make them a little more fun to eat. I mixed the mashed potatoes with butter, sour cream, and cheddar cheese, put them in muffin tins, and baked them to make mashed potato cupcakes! I topped mine with sour cream and chives but they can be topped with anything from bacon and sour cream to broccoli and cheese.
- 3 c. prepared mashed potatoes
- 1 egg
- 3 T. melted butter
- ¼ c. sour cream
- ½ c. cheddar cheese, shredded
- salt and pepper to taste
- Sour Cream and chives for topping
- Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray.
- In a large bowl combine the mashed potatoes, egg, butter, sour cream, cheddar cheese, salt, and pepper. Mix well.
- Fill each muffin cup almost full.
- Bake for 30 minutes or until golden brown.
- Remove from oven and run a knife around the mashed potato cups. Let sit for 5 minutes.
- Remove from the muffin tins and top with sour cream and chives.