Pot Pie Bread Bowl Bites

Seasonings Greetings! I cannot believe it is finally December 1st. It’s starting to get cold in the midwest, and all I am craving is good homestyle comfort food. 

This post is a fun twist on your traditional pot pie that you can serve as appetizers or a fun snack. They can be made in advance assembled right before your party guest arrives. These also go well as a snack to eat while watching your favorite Christmas movies.  

I have an easy pot pie recipe and pair it with store-bought biscuits. My recipe does not add any additional milk, which differs from most recipes. However, it still has a creamy soup-like consistency without the extra fat and calories. 

This bite-sized presentation is also helpful if you want to enjoy some of Winter’s more decadent food but want to watch calories. Two of these will satisfy any craving. 

These treats are also kid friendly from preparation to finished product. There is an opportunity to show kids how to use measuring spoons for the spices. Measure everything else in advance and have your kids place all the ingredients in the crockpot. They will be amazed to see the before and after. You can have them help scoop out the bread and put the bites together. This is holiday fun for the entire family. 

Vegetarian Modification: If you are vegetarian, you can modify this recipe by omitting the cream of chicken soup and chicken and replacing it with cream of mushroom soup. You may also want to mix in half a cup of your favorite rice. Wild would pair nicely. 


  • Two cans of cream of chicken soup
  • Frozen vegetables (peas, green beans, and carrots)
  • 2 tablespoons of thyme
  •  1 tablespoon of garlic
  • 1 lb of chicken cut up into small bites
  • 1 teaspoon herbs de Provence
  • pinch of salt
  • store-bought biscuits (I used Pillsbury) 
  1. Add all ingredients to a crockpot. 
  2. Cook on high for 3-4 hours. Low for 4-6. 
  3. Follow cooking instructions on your store-bought biscuits. 
  4. Once biscuits have cooled slightly, use a teaspoon scoop out the biscuit creating a small hole. 
  5. Spoon in your pot pie mixture. 

Cheers from my house to yours!

Grandmas San Antonio Guacamole

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My grandma grew up in San Antonio Texas. While she did not spend her entire life in Texas, you could not take the Texas out of her. I never got to meet her, but this is a recipe my mom passed down to me long before everyone was on the avocado craze. My mom and I will judge a restaurant by how well their guacamole is. There IS a difference!

This recipe is classic and easy. I guarantee you will never want to buy another tub of the store bought stuff ever again.

Mini bowls are the best way to serve guacamole! Come on how cute!


  • 3 avocados
  • 1 teaspoon freshly squeezed lemon juice
  • your goto hot sauce
  • sea salt

San Antonio Guacamole

  1. Slice the avocado in half . Pul out the core and discard.
  2. Scoop out the green avocado into a bowl. Discard the black outer skins.
  3. Add one teaspoon of freshly squeezed lemon juice and a pinch of salt.
  4. Using a potatoes masher (yes you read that right) mash the mixture until combined. I usually do a taste test and will continue to add salt and lemon juice until its just right. Remember you can always add, but you can never take away.
  5. Serve in a bowl immediately. If you have any leftovers you will want to eat within 4 days. Since this is fresh you will see the top layer of guacamole oxidize. You can still eat it, but may want to mix it up first.

From this classic recipe you can add your own twist on it. Mix in some diced tomatoes or jalapenos. Maybe some fresh cilantro. I’ve even seen some restaurants in Scottsdale add pomegranate seeds for a sweet taste and a bold pop of color.

If your entertaining safe and social distanced through the pandemic, these Terracotta Pinch Bowls work wonderful to give everyone their own bowl of guacamole. Even when he pandemic is over, no one wants to share their guacamole!

Guacamole is always a must. Hope you enjoyed this recipe. Until next time!

-J. Marie