yet
I've been busy...
Is that entirely possibly to be lazy and busy at the same time? Not sure, but that is what my life has been this month. I just got back from a big'ole Texas family vacation, it was a hoot! I heart Texas, everything is bigger and better as they say. Oh and the food!!! The food is sooo good...my sole is full of BBQ and ice-tea a plenty! Which is why I have been at a loss lately on what to fix for dinner. Sometimes I just feel like we have eaten it all. Do you ever feel that way? Like nothing sounds good? I have been that way since returning from my trip, and I realized exactly what my family needed to get out of our BBQ, Baked Beans, ice-cream coma....Comfort Food!! Sometimes you just need comfort food...you know what I'm talking about. Mashed Potatoes, Baked Chicken, Mac N'Cheese, Soup, Meatloaf....the list could go on forever. Everyone has their favorite and mine is Chicken Pot Pie! I know it's summer and pretty much 90 degrees everywhere...trust me when I say I flinch at the idea of turning on my oven on these days. Sometimes though you just gotta have it! So here is my version of Mini-Chicken Pot Pies....add a mixed greens salad and dig in! They freeze great too!
SugarFoot's Mini Chicken Pot Pies
Ingredients
-Small Ramekins
-Pre-made Pie Crust such as Pillsbury or Homemade if you have time :)
-3 to 4 cooked chicken breast ( I just steam mine in microwave with a little chicken stock)
-1 bag frozen mixed veggies
-1 can Cream of Chicken Soup or Cream of Mushroom (I use the Healthy Request kind from Campbells)
- 1/2 small onion diced
-1/2 cup of milk
- Salt and Pepper to taste
Steps
1) Remove pie dough from fridge and set out on counter
2) Dice cooked chicken breast
3) Saute diced onion in a small amount of Olive Oil
4) Add frozen veggies to saute pan with onion, saute till veggies are no longer frozen but not soft.
5) Combine chicken veggies, soup mix, and milk in a pot on stove over med heat. Add Salt and Pepper
6) Heat mixture until slightly boiling, then remove from heat.
7) Next roll out pie dough a little thinner, about 1/4 inch thick. This can be decided by how thick you like your crust.
8) Set ramekin in center and using a knife cut out a circle around the ramekin about an inch or so bigger so you will have enough to overlap over sides.
9) Line ramekins with butter then scoop filling into them.
10) Next lay cut circle of pie dough over top and fold edges under and tuck inside. Make sure to prick with fork to allow for venting.
11)Bake at 375* or whatever pie dough instructions say for about 20 min.
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