Monday, January 27, 2014

Individual Chicken Pot Pies

          To me, there are just some foods that can only be eaten in certain seasons. Hot dogs- summer, cranberry sauce- fall, ????- spring…..haha, I don’t think anything is specific to this time of year! But for winter- it has to be anything hearty and warming….as in pot pie. Specifically, this pot pie.

            This meal is definitely synonymous with good ol’ Mr. Winter. It sticks to your ribs like taffy, is served piping hot to help defrost yourself and is filling enough to energize you to shovel that walkway. Not to mention, it is quite delicious- which is a prerequisite for any meal in any season though!

            But besides all those qualities, it is truly just a great meal that is quick and satisfying. I cut the original recipe in ½ for me and Matty, but if you have to feed more mouths than me, just double what I did. That would make 4 pies, and if you have more mouths than that, well, God bless you and continue to increase the amounts! So basically, whether you’re feeding just 1 other or an army- this meal will keep em’ all warm and smiling! Enjoy…
BBBBBRRRRRR........bring on the pot pie!
Individual Chicken Pot Pies
Serves- 2
Adapted from: Real Simple

OBJ: TCW be able to make something besides sandwiches and quesadillas with her leftover rotisserie chicken

 ½ of 8-ounce bag frozen mixed vegetables
1 refrigerated piecrust (such as Pillsbury)
½ of 10 ¾-ounce can cream of chicken soup
¼ cup milk
1 cups cooked and shredded chicken ( I use both white and dark meat)
¼ tsp garlic salt
¼ tsp black pepper
1 egg, beaten
2 TBS sesame seeds

1. Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes
2, Cut piecrust into quarters, to yield 4 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray
3. Line the bottom and sides of each pan or ramekin with a quarter of crust, molding it with your fingers to fit
4. In a large bowl, stir together the soup and milk and then add the chicken, garlic salt and pepper
5. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together well and cut vents in the top
6. Brush each top with egg wash and sprinkle with sesame seeds (optional)
7. Wrap the edges of pot pies with foil to prevent them from burning right away
8. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown, removing foil with 10-15 minutes remaining



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