Who knew March is National Frozen Food Month?
by Elane Jones
Mar 10, 2013 | 1194 views | 0 0 comments | 18 18 recommendations | email to a friend | print
In recognition of National Frozen Food Month, I thought I would feature one of my favorite recipes using frozen vegetables. These Grand Chicken Pot Pie Puffs are so easy to make and so delicious. Photo courtesy of Pillsbury.com
In recognition of National Frozen Food Month, I thought I would feature one of my favorite recipes using frozen vegetables. These Grand Chicken Pot Pie Puffs are so easy to make and so delicious. Photo courtesy of Pillsbury.com
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I know March is full of things to celebrate — Easter, Daylight Savings Time, the beginning of spring and the start of gardening season — but until this week I had no idea March was also designated as National Frozen Food Month.

I learned this little tidbit of information while surfing the web for new recipes. In fact, this is the 30th annual National March Frozen Food Month.

The recognition was apparently created by the National Frozen and Refrigerated Foods Association as a way to bolster sales through major ad campaigns.

I know frozen foods are not always considered the healthiest of choices. However, I sort of like the idea of having a National Frozen Food Month, because that means two things.

First, the frozen food companies tend to flood the market with coupons and special discounts during the month of March. Also, I get to restock my freezer with some of my favorite vegetables, such as field peas with snaps, corn, green beans and okra until they start growing in my little vegetable garden.

So in recognitions of National Frozen Month, I thought I would share with you one of my favorite recipes using frozen mixed vegetables. Hope you enjoy it!!

Oh, by the way, did you remember to set your clocks forward before going to bed last night? If not, you may want to skip breakfast, because you are already behind one hour and it will soon be time for lunch.

Grands Chicken

Pot Pies Puffs

(Recipe courtesy of

Pillsbury.com)

2 cups Green Giant frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.

2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of the 8 greased regular-size muffin cups. Firmly press in bottom and up the side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

3. Bake at 375°F for 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Tips

You can substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

And if you like cheese, sprinkle some shredded Cheddar Cheese over each puff about 5 minutes before the end of the baking time.