Wednesday, October 19, 2011

Mini Chicken Pot Pie Recipe

Mini Chicken Pot Pies

1 can cream of celery soup

1 can cream of mushroom soup

21 oz chicken (3 tyson packets of the "ready to use" chicken)

16 oz frozen peas with carrots, defrosted

2 cans potatoes, (drain one can but reserve half of  the water of the other can in case the mix is too dry but it probably will not be) 

1T onion powder

1/2 T garlic powder

1/2 T black pepper

5-8 boxes of refrigerated pie crusts (I know that is a big spread, but it really depends on the way you cut the crusts)

Heat oven to 350. In a large pot on the stove, dump all ingredients in a large pot and heat through. Remove from heat.

Spray muffin tins with cooking spray. Unroll each pie crust and cut two sizes of circles--one large enough to cover bottom and sides of the muffin cups and come up a little past the top edge of the muffin cup, and a smaller one to serve as the cover crust. I found a wide mouthed sports cup for the large one, and a regular drinking glass for the small one.  I took the scraps and re-rolled them to make more top and bottom crusts.

Cut large circles and fit into muffin cups. Spoon enough pot pie filling to come just below the top of the cup, so that it still gives you enough room to press the top crust to the bottom crust along the edges. Cover with the smaller crust circle and press (as well as you can) the rims together. Sometimes this worked better than others, but as long as most of the rims were pressed, the pot pies held together.

Prick top crust to create vents. Cook at 350 for approximately 25 minutes or until the crusts were a nice golden brown.

Let cool in pan for a couple of minutes, then carefully remove and place on cooling rack. The easiest way I found to remove them without messing up the crust was to go between the edge of the tin and the pot pie with a very thin knife to make sure nothing was sticking, then use a fork placed near the top of the pot pie on the side and GENTLY sort of encourage the pot pie out. If I tried to scoop from the bottom, sometimes I punctured the crust. However, if you do puncture the crust, just flip the pot pie upside down on the cooling rack to keep everything from leaking.

Place on a cookie sheet in freezer. As soon as they freeze solid, place in baggies. To reheat, microwave for about 3 minutes.

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