Amongst the countless ways one can prepare chicken, there is none that fits the autumn season better than to bake it into a pie or casserole. The warmth and crisp, golden color of the crust are just what you need to forget how cold it’s gotten outside. So, in the spirit of fall, here’s our five favorite ways to mix chicken and Pillsbury in your oven.

Ramekin Chicken Pot Pies
With baking, some of us like to start off small, though that’s not exactly what this blogger had in mind. With this recipe, you’ll manage to squeeze chicken, onions, celery, peas, carrots, and potatoes all into 6 small ramekin cups with standard Pillsbury pie crust dough. Obviously, this recipe could be expanded into a full pot pie, though these mini ones might make the perfect appetizer.
http://aglassofmilk.wordpress.com/2009/11/04/ramekin-chicken-pot-pies/

Cock-A-Leekie Pie
The blogger explains this British favorite as “made, of course, with chicken (the cock) and leeks (the leekie).” Though more of a quiche than a pie, it contains chicken cooked in butter and sherry, along with chopped leeks and some Worcestershire, Dijon, cheese, cream, and eggs. This one takes a little bit longer, but it’s a creative way to turn Cock-a-Leekie soup into a pie!
http://www.linesfromlinderhof.com/2009/10/cock-leekie-pie.html

Low-Fat Chicken Pot Pie
The difference between this and a more traditional chicken pot pie is in how you create your sauce. Instead of using dairy products, use a potato starch-thickened chicken broth. The rest of just what you’re used to: carrots, potatoes, carrots, peas, and chicken, with a few sprigs of fresh thyme. As far as your crust goes, this blogger describes Pillsbury’s as “pretty darn good—and for us time-pressed parents, it’s downright fabulous.”
http://wordstoeatby.blogspot.com/2009/11/relatively-low-fat-chicken-pot-pie.html

Fiesta Chicken Casserole
In the first of two recipes inspired by south-of-the-border cuisine, we have a chicken casserole that uses cut-up Pillsbury Grands! refrigerated buttermilk biscuits with some salsa of your choice. Though we’re talking about chicken this week, this dish can easily be made vegetarian by substituting in some black beans. Check out this Foodie’s blog to see some pictures of her and her friends enjoying the final product!
http://rockstarwantabe.blogspot.com/2009/11/hotdish-hump-day-1104-cook-kym.html

Mexican Chicken Pot Pie
Last but not least, we have the potentially spicier, and Crescent Roll-based version of a traditional chicken pot pie. In addition the vegetables of your choice, this Mexican Pot Pie calls for Southwest-flavor chicken breast, Old El Paso green chiles, and some cheddar cheese with jalapeño. Even if the above recipes can’t warm you up from the cold, this one will have you sizzling!
http://qchiquegoeswalkabout.blogspot.com/2009/11/mexican-chicken-pot-pies.html

What’s your favorite way to bake chicken with Pillsbury? Do you have anything special in mind for the Thanksgiving holiday? Please let us know!