The Best Chicken Pot Pie Casserole

The Best Chicken Pot Pie Casserole

You will need:

  • 1 can Grands biscuits, 8 biscuits
  • 2 tablespoons butter
  • 1 tablespoon Fabflava 
  • 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
  • 4 cups shredded rotisserie chicken (or any cooked chicken)
  • 2 cups milk
  • 2 10.5-cans Cream of Chicken Soup
  • ½ teaspoon garlic powder


Place the biscuits on a baking sheet and bake for 8 minutes at 350°. Remove from the oven and keep the oven on. Pre-baking the biscuits will allow them to cook thoroughly when topped on the casserole. 

While the biscuits are baking, in a large skillet (I used our cast iron skillet because it’s oven safe) heat 2 tablespoons of butter over medium heat. Add the frozen vegetables to the skillet and cook for 10 minutes, stirring occasionally.

Add the chicken, milk, and Cream of Chicken Soup to the skillet. Season with Fabflava. Stir to combine and heat for 5 minutes, until the mixture is fully heated. 

Top mixture with baked biscuits. Bake for 12-15 minutes at 350°. Biscuits will turn a golden brown. Serve immediately. 

Melting Pot Hot Wings

Melting Pot Hot Wings

Bring the heat to your next dish with our newest hot wing recipe that will blow your mind with flavor.

Wing Directions

Place chicken wings in large bowl. Pat dry the wings. Use olive oil.

Use salt & pepper.

Then a 1/4 cup of Fangboner Farms Melting Pot meat rub.


Place in smoker or grill at approximately 225° for about one hour.


Then increase heat to 350° for an additional 30 minutes. Remove and immediately toss with hot sauce mix.

Sauce Directions

Keep remaining olive oil and seasonings in large bowl they will he added to the saucepan for wing toss sauce.

The other ingredients for your sauce will be about four tablespoons of butter, one cup of Franks Red Hot, and two tablespoons of vinegar.


Bring to a simmer.


Once wings have finished cooking you will immediately toss. Then you’ll be ready to serve.

 Vegetable Kabob Directions 

These hot wings pair nicely with vegetable and cheese kabobs. First make your vegetable selection.  

Then wash vegetables in a salt water bath before preparing to cook.


Dice vegetables. 

Then bead vegetables onto kabob dowels.

Use a spray bottle two parts olive oil to one part vinegar. Sprinkle with Fangboner Farms Fabflava meat rub for a fun spin on your dish.

Torch or remove cheese if grilled for 5 minutes or until nice brown layer then bake at 350° for 5-10 minutes for desired crisp.

Share in the comments how your next meal with Fangboner Farms turns out. 

Sweet Heat Chili

Sweet Heat Chili

Here is chili gold! Just don’t forget the Fabflava, milk, and brown sugar. Happy cooking! 

The cool weather change this week here in the Midwest has made me fall into the harvest spirit already. Soups have been on my brain along with cozy clothing, soccer games, and our herbal tea lattes. As the chill of fall introduces itself its the best season for chili with some heat, sweat heat to be exact!

This piece of chili gold was inspired by the variety of peppers being grown organically here at the farm. The use of cherry tomatoes, peas, sweet banana peppers, jalapeños, and habaneros which may make some of you head in the other direction. Fear not just subtract the habaneros and this dish’s chemistry even with jalapeño will have no spicy taste.


Habaneros heat ranges anywhere from 12 to 100 times hotter than a jalapeño. The point in ingesting habaneros is to lower your cholesterol, reduce blood pressure, and fight weight gain! Hot peppers in general benefit the digestive tract, promote heart healthy, mitigates migraines, relieves joint pain, and fights the flu. Now that we’ve all been educated on the food being consumed here. Bring on the chili! Share your chili masterpieces with us here.