Mini Chicken Pot Pies - The Surznick Common Room

Wednesday, January 29, 2014

Mini Chicken Pot Pies

Okay, before we get to the fun stuff, we have some news to share. We finally made a Facebook page! Some of you may have already seen it and liked it, so if you did, thank you very much! We'll be sharing all of our posts there, so feel free to like the page if you want to stay connected to the blog! This is also a great place for you to comment and let us know if you have any suggestions or recommendations for future posts. We want to post what you want to see, so share away! You can also find our Facebook link over in the right sidebar where we've added some little icons so you can follow us (Sarah) on other social media too.

Alrighty, now that we've talked business... let's talk delicious food. After graduating college and moving out to be on our own, cooking and eating proper, "home-style" meals seemed to be the part of our lives that had the biggest disconnect with the world we came from. Sarah and I were both raised in very "meat and potatoes" types of households, meaning that our meals were hearty, nutritional, fairly large, and focused around a meat. Classic comfort foods such as roast beef and mashed potatoes, or chicken pot pies have never really been my brand of comfort food (I tend to lean toward corn dogs and pizza... healthy, I know.)

When striving to connect our smaller, more strictly budgeted lives to that of the lives we grew up with, we have to make some changes and some substitutions to the foods we all know and love. One of our best examples of this is: Mini Chicken Pot Pies! Cooking a full-on chicken pot pie seems like a pretty daunting task, so this mini version seems to more accurately fit our lifestyle and resources, yet is still super fantastic and delicious.

Here's what you need:
- 1 tbsp. vegetable oil
- 1 lb. chicken cut into bite size pieces (or shredded)
- 1/2 onion, chopped
- 3/4 cup chicken broth
- 1 cup frozen peas and carrots (or mixed veggies)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup shredded cheddar cheese
- 1/2 cup Bisquick
- 1/2 cup milk
- 2 eggs

Here's what you do:
- Preheat oven to 375 degrees and coat a 12 cup muffin tin with cooking spray.
- In a large pan over medium heat, combine oil, chicken, and onion until chicken is cooked and onion starts to soften. (We used shredded chicken that was already cooked, so we just cooked the onions/warmed up the chicken for 5-10 minutes.)
- Add chicken broth and veggies. Simmer and stir occasionally until almost all of the broth has been absorbed. Turn off heat and cool for 5 minutes.

- Meanwhile, mix together Bisquick, milk, and eggs in a bowl. Spoon 1 tablespoon of the mixture into each cup of your muffin tin.

- Mix cheddar cheese, salt, and pepper into chicken and veggies. Evenly spoon chicken into the 12 muffin cups. Top each cup with 1-2 more tablespoons of Bisquick mixture until empty.
- Bake for 25-30 minutes and serve!

We snagged the original recipe here, but made just a couple teensy changes (the original link has the nutritional information!) By now, you may be realizing that for some reason or another, we seem to have a thing for "mini" foods, or foods prepared in muffin tins... (see Mini Reese's Cup Cheesecakes, or Couscous Pizza Bites). I have no idea why this is, but it's okay with us!

Sarah & Nick


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