Tuesday, October 18, 2011

Mini Chicken Pot Pies

Laurie has been very busy this semester, and struggling to eat decent food when she is just too tired to cook when she gets home.  We go the idea to make Mini Chicken Pot Pies.  So one Saturday morning we mixed up a quick batch of Easy Flaky Pie Crust (This really was easy.  Flour, oil, milk, salt. Not sure I would use it for an actual pie, but it was fast and easy for our purpose.)  On the stove we made up a gravy packet using broth, added frozen peas and carrots, then some shredded chicken.
Cutting circles out with a bowl, we pressed them into the muffin pan, filled the cup, and just folded over the top to make a lazy top crust. 

Obviously we didn't make enough to fill the whole pan.
 Then into the oven at 425' until golden brown.
Pull them out, let them cool.

 Once they were completely cooled, we placed them into freezer bags. and tossed them into the freezer.  Laurie defrosted two at a time, and had quick, homemade, healthy, portion controlled dinner.  I am so glad we tried this!

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