Saturday, March 24, 2012

Individual Chicken Pot Pie

I havent had a chicken pot pie in years. We used to get the frozen ones from the grocery store and I remember enjoying them a lot. I also remember not liking 'all' the veggies that came in one.
So, when I found a recipe on Pinterest for making individual pot pies, I was excited! The recipe said to use muffin pans. I was going to, but to make just enough for me, I didnt feel like dirty-ing a 12 cup muffin pan for two muffins worth of food. So I grabbed a small oval baking dish, about the size of two muffins put together, and ran with that. It worked great, and it was DELICIOUS. Seriously, so cheesy and melty and savory and yummy good. Plus, this way I could choose to only put in what veggies I wanted, which equated to what I had available in the freezer, but hey, its all good.
So looking at the amount it made, as the recipe is written, I think it would make enough for 2 or 3. However, next time I plan to add some milk to the sauce, as it is extremely thick. If I did that, I think you could serve 4. I froze the other half of the filling and when I thaw it to use it the next time, I will add some milk for sure!
So here is what I did:
I thawed 4 frozen roll nuggets. When they were thawed, i pressed two out in the bottom and along the sides of the baking dish and baked it for about 5 min to mostly cook the bottom crust. Then I thawed in the microwave strips of chicken breast and diced them, about 2/3 C. I mixed the diced chicken, frozen corn, shredded cheese and cream of chicken soup in a mixing bowl. I added the spices and mixed them through. I warmed the filling up in the microwave to hurry the cooking process because I was HUNGRY and it smelled so good! Once the bottom crust was partially cooked, I filled the dish with the chicken/cheese/veggie mixture and topped the whole things with the other two thawed roll nuggets, which I had pressed out flat.
I then baked for about 12 min and removed the dish from the oven. I let it sit for about 3 or 4 min while I got my drink together and looked for the camera to take a picture of the cheesy bubbly goodness. However, Eric apparently had the camera with him, so it was all for not. Trust me though, it was AWESOME. Another time, I would hope to add some frozen peas as well as the corn, and maybe some frozen carrots too. But all I had on hand was frozen corn, and it was delightful regardless. And you may never hear me say this again, but I probably will reduce the amount of cheese. I know, I know, when is there ever too much cheese?? It might have been more so that some milk was needed for the sauce, not so much that there was too much cheese. I will say i enjoyed every bite, but I will tweak for next time! I am posting the recipe as I made it tonight though, just FYI.


Mini Chicken Pot Pies
4-5 chicken breast strips, diced (about 2/3 C)
1 (14.5 oz) can cream of chicken soup
1 cup frozen corn
1 cup shredded cheddar cheese
1/2  tsp dried Basil
1/2 tsp onion powder
1 tsp garlic salt
1/2 tsp dried parsley
dash of pepper
dash of salt
8 frozen roll nuggets

Preheat your oven to 350.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease muffin tin and place a roll dough into each cup, pressing into the bottom and up the sides. Pre-bake for about 5 min, or until dough no longer looks wet. Evenly spoon the pot pie mixture into each biscuit cup. Top with remaining roll nuggets. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark. Let rest for about 3 minutes and dig in! For easy clean up, line muffin tins with muffin papers.

1 comment:

  1. Very cute blog, my friend. I enjoy reading your posts. :-)