Now that we are somewhat settled in our new house, the nearest fast food place is about 15 minutes away, in one direction, I can cook in my kitchen again, and I am tired of fast food, it is time to start cooking. However, instead of only cooking “kid food” I have decided that it is time for the boys and me to start eating some non-kid food too. To be honest, I am tired of kid food. In order to entice the boys to try the non-kid food I have also decided to bribe them with dessert. So far my little experiment has been going well. Tonight, I introduced the boys to chicken pot pies. Knowing my boys, I knew that they would not want to try a big chicken pot pie, so in order to make a chicken pot pie more appealing to my boys I decided to create Mini Chicken Pot Pies. I’m happy to report that they actually tried them and ate half of them, which I consider a huge win.
Mini Chicken Pot Pies
1 box refrigerated pie crust (I made my own crust using this recipe)
3 TBSP butter
¼ Cup chopped onion
¼ cup all purpose flour
¼ tsp salt
¼ tsp pepper
1 Cup chicken broth
¼ Cup milk
2 cooked chicken breasts
¼ cup carrots, corn, green beans, and/or peas
1. Preheat oven 425 degrees.
2. Cut pie crust so that it fits into the bottom of your bowl, completely covering the bottom and sides of the bowl.
3. In a large skillet over medium heat, melt butter.
4. Once the butter is melted, add chopped onion and sauté until the onions start to turn clear.
5. Next, stir in flour, salt and pepper. Mix well.
6. Gradually add the chicken broth, stirring continuously.
7. Then gradually add the milk, continuing to stir constantly until the mixture is thick.
8. Add vegetables and let them cook for 3 minutes.
9. Add the cooked chicken.
10. Spoon into the bowls.
11. Bake 15 minutes or until the crust is golden brown.