I had an idea a couple days ago. Miniature Chicken Pot Pies. After some thorough web-browsing, I could NOT find what I was looking for! Doesn't anyone know what "mini" means?! All I found were recipes for pot pies in ramekins or a regular muffin tin. No, no, no. That wasn't enough for me. I wanted these guys to be SMALL! Or should I say small. So I set out on my own, blazing the trail for teeny-tiny chicken pot pies. (I'm sure other people have made these before, but I sure couldn't find a recipe!)
Mini Chicken Pot Pies
2 Refrigerated Pie Crusts (because this was essentially an experiment, I went with what was easy rather than making everything from scratch)
About 1 1/2 Cups Cubed Cooked Chicken (I used leftover chicken from a roast i'd made a few days earlier)
1 Can Cream of Chicken Soup
1 Cup Chicken Broth (or Homemade Stock)
1 Cup Frozen Corn
1 Cup Frozen Peas
Salt and Pepper
(A HUGE thank you to my MIL Debbie for this awesome rolling pin and pastry mat!)
Get as many circles as you need. This recipe can make about 36-48 mini pot pies, so use both pie crusts, and re-roll the scraps to get as many as you need. For my little family of 2 1/2, I only made 12 pies and used the second pie crust to make two much larger pot pies in ramekins to keep in the freezer.
Extra notes: My husband and I each ate about 5 and were full! Well, we had some side dishes as well, but these little dudes are actually fairly filling. Our little one wouldn't touch her's at first and didn't eat a bite until after the hubs and I had finished off all the rest. Of course, she ended up loving it and probably would have eaten more, but she waited too long! I made the filling really simple, but you can easily add whatever you like! Small chunks of potatoes, carrots, onion, parsley or thyme. If you want a more "golden" looking finish, you can brush egg whites over the top of the crusts just before putting them in the oven.