I love chicken pot pie. As I think about it, though, I don’t know if I’ve ever eaten a completely homemade chicken pot pie. There was no sweet granny who let homemade pies cool on the windowsill in my childhood (I’m actually beginning to think that whole stereotypical grandma idea is just a scam). As a kid I loved the frozen Marie Callender’s pot pies. However, as I’ve grown up I’ve begun to notice the ridiculous amounts of sodium, fat, and weird ingredients involved in packaged frozen foods. Of course once in a while it’s fine to indulge. But for a more everyday affair, these mini pot pies are just perfect for portion control and simple ingredients that you can control. Not to mention how adorable and transportable they are!
Taste: Just like chicken pot pie – savory and rich and meaty.
Texture: The “crust” is in between a muffin and souffle. The edges browned nicely for some sturdiness while the filling was moist. The cheese throughout adds a lovely melting texture.
Ease: Super easy.
Appearance: What is better than cute, miniaturized versions of your favorite comfort foods?
Pros: Fun, tasty, easy, cute. Perfect for lunch.
Cons: Uses baking mix, which I usually don’t use. However, Trader Joe’s makes a lovely baking mix that doesn’t have hydrogenated oils. You can always make your own baking mix, too.
Would I make this again? Yes.
I don’t like peas (it’s a texture thing) so I just used carrots. Feel free to use whatever vegetables you prefer.
How to make Mini Chicken Pot Pies
Yield: 12 mini pies
For the filling:
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite size pieces
1 medium onion, chopped
1/2 cup low sodium chicken broth
1 cup frozen peas and carrots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (about 4 ounces)
For the "crust":
3/4 cup baking mix (such as Bisquick)
3/4 cup whole milk
2 large eggs
Preheat oven to 375 degrees F. Spray a standard muffin tin with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Add chicken and cook, flipping pieces as they brown, until chicken is no longer pink in the center, about 5-7 minutes. Add onion and broth to the pan and bring to a simmer. Add frozen vegetables, salt, pepper, and thyme. Heat until warmed through, stirring occasionally. Remove from heat and let cool for 5 minutes then stir in cheese.
Meanwhile, in a medium bowl, combine baking mix, milk, and eggs with a whisk until well combined. Spoon a tablespoon of baking mixture into each muffin cup. Top with about 1/4 cup of chicken mixture. Spoon another tablespoon of baking mixture onto chicken mixture in each muffin cup.
Bake 25-30 minutes, or until pies are golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes in pan. Using a thin knife, loosen the sides of pies from pan and remove to a cooling rack. Cool 10 minutes longer before serving.
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