These cute little mini meals taste like Thanksgiving dinner in a pot pie.
Recipe Source
Meaty found this recipe at Food Network: http://www.foodnetwork.com/recipes/sandra-lee/mini-chicken-pot-pies-recipe/index.html
1/3 cup chicken broth
8 ounces frozen mixed vegetables (corn, peas, carrots)
2 (10-ounce) cans chicken breast, drained
1/2 can cream of celery soup
3/4 Teaspoon of Italian Seasoning
1/4 Tablesoon Garlic Salt
1/4 cup butter, melted
5 sheets phyllo dough
Pepper
Special Equipment: 12 oven-safe demitasse (espresso) cups, pastry brush- (Meaty used a mini-loaf pan. Recipe made 6 pot pies.)
Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
To re-heat:
Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 mintes.
Recipe Source
Meaty found this recipe at Food Network: http://www.foodnetwork.com/recipes/sandra-lee/mini-chicken-pot-pies-recipe/index.html
Recipe
Preheat oven to 375 degrees F.
Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
To re-heat:
Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 mintes.
Complete Protein= Chicken
Reviews
Veggie- I was not a huge fan of this dish. Meaty made a couple of pot pies without the chicken for me. The seasoning reminded me of Stove Top Stuffing which I like, but the insides of the pot pie were a bit salty for my liking and overly mushy. I'd be open to trying them again loaded with more vegetables and beans, beans, beans!
Meaty- Meaty LOVED the pot pies. He liked the combination of meat, vegetables and the lightness of the phyllo dough. He purchased and used chicken thigh meat (instead of canned chikcen). He cooked two chicken thighs on the stove top and diced the chicken before filling the pot pies.
Baby- Baby (18 months) had a bad day and didn't eat anything for dinner except a banana. He tried a bite of the pot pie, but didn't have much interest in anything that night. Meaty ate the remaining pot pies too quickly before we could do family leftovers.
Meaty- Meaty LOVED the pot pies. He liked the combination of meat, vegetables and the lightness of the phyllo dough. He purchased and used chicken thigh meat (instead of canned chikcen). He cooked two chicken thighs on the stove top and diced the chicken before filling the pot pies.
Baby- Baby (18 months) had a bad day and didn't eat anything for dinner except a banana. He tried a bite of the pot pie, but didn't have much interest in anything that night. Meaty ate the remaining pot pies too quickly before we could do family leftovers.
Veggie, Meaty, Baby! wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.
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