TKT: Mini Chicken Pot Pie

Damn. This is my first post in almost two years, and it’s my first recipe and attempt at embedding a recipe using HTML codes and shtuff! Thanks for checking this recipe out and hopefully (re)visiting my blog. I plan to post a TKT (Tiny Kitchen Tutorial) every week and I hope you come back soon ūüôā

If you want to skip the step-by-step with photos, a printable version is available below.

The first time I made these babies was in 2013. I had just discovered Pinterest and had gotten my apartment in the suburbs juuuuust clean enough to have people over. Through the years, I’ve made them for parties, potlucks, dinner-dates, and weekly meal-preps. They are good to snack on by themselves, but pair with some mac ‘n cheese, roasted potatoes, or mashed potatoes, and dinner is served! The recipe below is the latest incarnation and it’s the best version to date!

INGREDIENTS:

  • 1 lb. chicken (white or dark meat, your preference)
  • ¬†3 celery ribs
  • ¬†1 small onion, diced
  • ¬†3 garlic cloves, minced
  • ¬†1 tbsp. olive oil
  • ¬†1 pkg. mixed frozen vegetables
    (peas, carrots, corn, green beans)
  • ¬†1 can condensed cream of chicken soup
  • ¬†2 pkg. refrigerated biscuit dough (10 biscuits)
  • ¬†Salt and Pepper, to taste
  • ¬†Shredded Cheese (optional)
  • ¬†Dried Parsley (optional)
  • ¬†Garlic Salt (optional)

INSTRUCTIONS:

Pre-heat the oven to the biscuit dough specifications.¬†Dice the celery and onion and set aside and chop the raw chicken into medium-sized chunks. I’ve tried various ways of pre-cooking the chicken for this recipe (boiling and shredding, boiling and cubing, baking/roasting whole breasts before shredding or cubing, rotissere chicken). Cutting it raw before cooking helps the chicken cook faster and more uniformly, and I can tell that the chunks are cooked because I can see the pink fade from more pieces. I also avoid burning my fingers trying to cut hot chicken or spending a long time shredding it. This particular batch was made with two chicken breasts, but I have also used chicken thighs and chicken tenderloins.

Chicken Pot Pie Tutorial v1-1
Heat a large skillet and add the oil and garlic. Saut√©¬†the garlic for about 3o seconds to infuse the oil.¬†Add the chicken, salt and pepper and cook until chunks are about half-done.¬†Add the diced onion and celery and cook until the chicken is cooked through and turn off heat. Usually when saut√©eing, onions and garlic are added before veggies and protien. However, my thought process in adding the celery and onion after the chicken is to retain some texture and crunch, since the rest of the vegetables are soft. Not waiting until the chicken is fully cooked before adding vegetables also ensures that I don’t overcook and dry out the chicken.

Chicken Pot Pie Tutorial v1-3Chicken Pot Pie Tutorial v1-2

It’s a good idea to have the bag of mixed veggies thawing on the counter while you are cutting the fresh vegetables and the chicken. If you add the veggies straight out of the freezer, the extra ice stuck to the vegetables will make the chicken mixture too watery.¬†The recipe from Cambellkitchen.com called for two cans of soup, which is why there were two in the picture, however after adding the first can, one was definitely enough.

Chicken Pot Pie Tutorial v1-5Chicken Pot Pie Tutorial v1-4

Add the can of condensed soup (do not add water) and the bag of frozen vegetables to the chicken/veggies and mix until evenly combined.

Chicken Pot Pie Tutorial v1-7Chicken Pot Pie Tutorial v1-6

Open the biscuit dough and place a biscuit in each of the cups in a 12 ct. non-stick muffin tin. You don’t have to grease the pan. The butter or lard in the biscuit dough should be enough to keep it from sticking. The biscuit dough I used from Aldi didn’t rise higher as much as it baked wider, pushing the filling to the top. Different types of biscuit dough may will yield different results.

Chicken Pot Pie Tutorial v1-8

Press the dough flat against the bottom and half-way up the sides to make the crusts. Not greasing the pan also helps the dough stick to the sides instead of shrinking back down to the bottom.

Chicken Pot Pie Tutorial v1-9
Scoop the chicken mix into the center of each cup making sure the sides of the biscuit are not covered. I used a heaping tablespoon for each cup and slowly let it drop in the middle and spread out. Once the first scoop is in and not touching the sides, then you can add more filling without blocking the biscuit’s ability to rise and form the side crust.

Sprinkle shredded cheese over each pot-pie. This is an optional step. Adding cheese helps the filling to stick together at the top, which keeps it from falling out when you remove the pies from the tin after they are done baking. I had two types of shredded cheese on hand: taco-style and italian-style. I wasn’t sure how they would fit in the American Comfort-food flavor profile, but when it’s melted, it didn’t matter at all.

Chicken Pot Pie Tutorial v1-10

Bake the pies according to biscuit dough instructions. Remove the pies from the oven and onto a cooling rack. Repeat the filling and baking process with the remaining filling and biscuits.

Chicken Pot Pie Tutorial v1-11

Plate and sprinkle parsley and/or garlic salt and serve. It’s yum yum in the tum tum! #justsayin

Chicken Pot Pie Tutorial v1-16

Leftovers keep very well in the refrigerator for 5 days. The moisture of the chicken mix keeps the biscuit from drying out. Extra filling can also keep in the fridge if you make ahead of time, or run out of biscuits! I have not tried freezing the filling.

Mini Chicken Pot Pies

  • Servings: 20
  • Difficulty: easy
  • Print

Major flavor and savory goodness. Itty-bitty packaging. Serve a bunch for parties, or pack a few for lunch.


Ingredients

  • 1 lb. chicken (white or dark meat, your preference)
  • 3 celery ribs
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp. olive oil
  • 1 pkg. mixed frozen vegetables
  • (peas, carrots, corn, green beans)
  • 1 can condensed cream of chicken soup
  • 2 pkg. refrigerated biscuit dough (10 biscuits)
  • Salt and Pepper, to taste
  • Shredded Cheese (optional)
  • Dried Parsley (optional)
  • Garlic Salt (optional)

Directions

  1. Pre-heat the oven to the biscuit dough specifications
  2. Dice the celery and onion and set aside
  3. Chop the raw chicken into medium-sized chunks
  4. Heat a large skillet and add the oil and garlic. Sauté the garlic for about 3o seconds to infuse the oil.
  5. Add the chicken, salt and pepper and cook until chunks are about half-done
  6. Add the diced onion and celery and cook until the chicken is cooked through and turn off heat.
  7. Add the can of condensed soup (do not add water) and the bag of frozen vegetables to the chicken/veggies and mix until evenly combined.
  8. Open the biscuit dough and place a biscuit in each of the cups in a 12 ct. non-stick muffin tin (NOTE: do not grease the pan)
  9. Press the dough flat against the bottom and half-way up the sides to make the crusts.
  10. Scoop the chicken mix into the center of each cup making sure the sides of the biscuit are not covered.
  11. Sprinkle shredded cheese over each pot-pie. (NOTE: Optional)
  12. Bake the pies according to biscuit dough instructions
  13. Remove the pies from the oven and onto a cooling rack. Repeat the filling and baking process with the remaining filling and biscuits.
  14. Plate and sprinkle parsley and/or garlic salt and serve

NOTES


 

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