Week 6 Mini Pot Pies Cooking/Baking and Advanced

Mini Chicken Pot Pies

Ingredients

·       1 cup chopped leftover chicken or turkey, fully cooked

·       1 can cream of chicken soup

·       1 cup mixed vegetables= 1/4 peas, ¼ corn, ¼ carrots, and ¼ celery.

·       1 package refrigerated pie crust or biscuit dough

·       ½ tsp pepper

·       ½ tsp garlic powder

·       1 TBS oil

Instructions

Preheat the oven to 375F.

Dice 1 carrot and 1 celery stalk. Add 1 TBS oil to pan and carrot and celery, cook until soft.

Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.

Spray muffin pan. Unroll pie crust, using any round cutter, cut round circles in pie crust. Place each round into the compartments of a greased muffin tin. Or open the can of biscuit dough and use one biscuit per muffin cup.

Using your fingers, gently push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go. DO NOT make holes in the pie crust. For biscuit dough, we used a measuring cup to push the dough down and then used our fingers to shape it.

These pot pies do not require a crust on the top. It is optional if you have the additional dough.

Add the filling to each of the compartments (approximately 2 Tablespoons each).

Bake at 375F for 20 to 25 minutes until golden brown and bubbly.