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
Ingredients:
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
Procedures:
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