Mini Chicken Pot Pies

Okay, so one of my all time guilty pleasures...no not pizza...or ice cream...old school, 50 cent, banquet pot pies....I'm not sure what it is i love about them so much...i think its the pastry crust...or the pure guilt of having probably a days worth of sodium in one little pie....and how are you supposed to get full on one of those...i know it has like 3 peas and carrots but really, get real!

I'm not going to sit here and tell you this is a low calorie dinner...but I am going to tell you that it is healthier than the frozen alternative, and you can rest assured of that unless you add a lot of salt to your mixture.

Now I promised you that we would get good use out of that rotisserie chicken....so we are going to finish it up!

Shopping List:

1/3 of your rotisserie chicken

1 package of Pillsbury pre- rolled pie crust unless you want to make your own crust...its not too hard but time is of the essence

mixed vegetable ( frozen or canned )

1 cup milk
2 TBSP butter
1 TBSP cornstarch
1 bullion cube
dash of salt
dash of garlic salt

pepper to taste

Step 1
In stockpot melt butter along with milk, bullion, salt and garlic salt, pepper and cornstarch
Once melted bring to boil and stir until thickened ( 1 to 2 minutes )

Step 2

Mix in 1 cup chicken and 1 cup mixed vegetables

Step 3
In muffin tin/cupcake maker/pan for oven ( any method will work )
Spray with non-stick spray
DO NOT PREHEAT

Step 4
Cut out dough to desired size and press in botton of tin/pan

Step 5
Fill with pot pie filling being careful not to overfill

...if you do, dont worry but your mini pie may run over in the oven or end up like this... ( the filling all fell through )

( as promised I will always share the good, bad and the ugly...nobody is perfect so DONT get discouraged )

Step 6
Cut out tops to pies and place over

 

Step 7
Trim edges and bake...
Depending on which method you use in over I would say 15 minutes at 425 or if you do one large pan 25 minutes at 400...but that is simply a guess

Before Cooking

After Cooking

Step 8

Sprinkle leftover pie crust with cinnamon, sugar and agave for a sweet dessert...bake for 5-8 minutes at 425!!! YUMMY!!!

Note: If you are wanting to lighten up this recipe you can double the vegetables and our ingredients directly in a pan and cover with crust so it only has one layer of starch!!! Happy Cooking!

Mini Pot Pies