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Wednesday, July 11, 2012

Mini Chicken Pot Pies...

A while ago I made a ton of pot pie filling and after making 2 large pies still had dough and filling left so I decided to try making Mini's and freeze them to cooking later.

Please disregard my awful looking muffin tin, yes it has seen better days but I think it's at least 15 years old and has seen a lot of use :)

I lined my muffin tin with my silicone baking cups just to make my life easier later. Froze them solid then placed the frozen mini pies into a zip-lock bag. 

Yesterday I decided I wanted the kids to have something other than PB&J for lunch so I baked these up. 

The verdict... Awesome! The kids really liked them and if you let them cool a bit you can eat them with your fingers. I baked them at 350 for about 25 minutes.

No I know you are probably looking for a recipe after me posting all this but I have a confession... I never make my pot pie the same way twice. I can give you an idea of what I put in it but thats the best I have for now :)

Chicken Pot Pie filling
Pie crust for a 8-9 inch 2 crust pie Here are links to some I have used and liked or you can use store bought. buttermilk pie crust   Perfect Pie Crust courtesy of PW
Diced Cooked chicken, 2-3 breasts worth
Assorted vegetables (whatever you like)
     Corn, onion, peas, potatoes cubed or diced fine.
1 can / serving of cream of something soup (chicken, garlic or onion are great) Store bought is fine or home made if you have it. Here is a basic recipe.
assorted dried herbs up to a teaspoon or 2, I have a rosemary blend I like.
milk or cream to thin out the mixture about 3/4 cup

Mix everything together in a bowl

For large pie ...Line your pie dish with bottom crust, add filling, add a bit of water with fingertips to rim of crust add top crust. finish edge of crust with your preferred method. I like to flute the edge with mu fingers. Bake at 350 for 45-60 minutes.

For mini pies use a large biscuit cutter (about 3") and put dough circle into muffin tin. Fill tin 3/4 of the way with chicken mixture. cover with a smaller disk of dough. (A set of cutters like these come in handy I have This exact set )

I totally winged these directions, like I said I never do it the same way twice. Luckily pot pies are pretty forgiving and if you do not add enough seasoning a bit of salt works great at perking it up.

Have fun!

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