Last night I whipped up a delicious dinner.
DELICIOUS I TELL YOU!
Ok, it was slightly aggressive of me to yell that at you, but it should convey the level of yummy contained on my plate.
Last fall I made some Mini Chicken Pot Pies that were delightful.
The meat mixture was so good at the time that I wondered how else I could use use it.
Well, folks, it came to me!
Why not serve it open face over some biscuit waffles.
That's right. Biscuit Waffles.
You see, back in January I made Cinnamon Roll Waffles. Back then I wondered how awesome it would be if I could cook biscuits in the waffle iron in a matter of moments.
The two came together in one glorious dish in my kitchen last night.
Here's the low down on the chicken mixture:
In a frying pan on medium-high, heat 2 tbsp oil. Season 1 lb. of diced chicken breasts with black pepper, house seasoning, and ground thyme before cooking for 5-7 minutes until there's no pink left. Add 2/3 cup chicken broth and bring to a boil. Stir in 1 cup frozen mixed veggies along with a little more of each of the seasonings. Let it all simmer for several minutes until the veggies are warm. If the mix is too liquidy, you can stir in a little bit of flour to help thicken. Once everything is how you'd like it, stir in 1 cup shredded cheddar cheese.
This is what you end up with.
Resist the urge to take a big bite right out of the pan because you might just burn the tip of your tongue. Trust me on this on.
Now, on to the biscuit waffles.
I used Grands Homestyle Biscuits.
Heat up your waffle iron, spray with cooking spray, and place a biscuit in the middle.
Close the lid and cook for 2 minutes.
This is how they turn out.
I spread a little bit of butter on them before topping with the pot pie mix.
I added a little more shredded cheese and then dug in.
I can't wait to have the leftovers!
This recipe is being shared on some of these lovely blogs.