We made these little pot pies last week. They were so easy to put together and came out delicious. My picky son ate two of them. A great family recipe for a working mom.
This recipe was amazing with some (lots of) changes. The picture was taken after we devoured half of the food! You have to add some spices and fresh veggies for some more flavor, double the chicken and add more gravy. The spices I added were salt, pepper, onion powder, garlic powder, thyme, and sage. I added this to two large chicken breasts as they cooked and also a tad bit more to the mix. The gravy I made was 1 can of cream of chicken soup and 1/2 can of cream of mushroom. I also chopped up 1/2 a green pepper into small pieces, 1/4 onion, 1 stalk of celery (and the leaves) and 1 Clove of garlic for fresh flavor along with the frozen veggies (only 6oz of the frozen veggies necessary). This recipe made a lot of left over filling. That’s the best part. When the pies are done cooking (I cooked for 25 mins) it’s necessary to top with extra filling (yummy). I also topped these mini pies with shredded cheese before cooking! A+!
Ingredients
1 3/4 lbs. boneless, chicken breasts
salt and pepper
1 tablespoon canola oil
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