Mini Chicken Pot Pies

We all have seen and love  food in miniature, pizzas, sandwiches, sliders, everybody likes a little single serving of their favorite food. I was making chicken pot pie for dinner and decided to try to shrink them, just for the cute factor. I kind of had a plan, use my regular pot pie filling, refrigerated biscuit dough and a muffin tin, but I had never done it before so I made sure I also had a back up plan incase things went wrong, as they do a lot in my house. The incredible thing is that they actually worked, cooked through and were as cute as a button, the bad news is that unless you are carb loading or only want cute the bread to filling ratio is off. Easy enough to fix by spooning extra filling over the top at the end, kind of like a popover. Or skip the cute part and just spoon filling over baked biscuits, country style, which was my back up plan and equally as delicious.

Chicken and Vegetable Filling

2 boneless skinless chicken breasts, cut into bite sized pieces

2 T oil

1 zucchini chopped

2 potatoes chopped

1 c chopped carrots

1 c chopped leeks

1 clove garlic minced

2 tsp seasoning salt

1/8 c sherry

1 3/4 c chicken stock

1/4 c flour

2/3 c milk

In a large pan heat oil and saute chicken and potatoes about 5 minutes, add leeks, garlic and carrots continues to cook over med heat until chicken is cooked through and potatoes have started to soften.sprinkle with flour and cook one minute,

Add sherry and deglaze the pan, scraping the bottom. Add chicken stock and zucchini and seasoning salt and stir, bring to boil and then simmer for 5 minutes. Add milk and stir, heat through, turn heat to low.

To make Mini Pot Pies,pre heat oven to 350. Use a non stick muffin tin and separate your refrigerated biscuit dough in half. I used Grands.

Place on half into each tin and spoon in filling

Place the other half of the biscuit over the top and press to seal (doesn’t have to be perfect, sort of seals itself while cooking).

Use a sharp knife and cut a 1 inch slit into the top of the dough of each pie. Cook according to biscuit directions.

Voila, cute on a plate.

Option 2, cook biscuits according to package direction, split in half and spoon chicken pies filling over top.

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