Mini Chicken Pot Pie

Mini Chicken Pot Pie is a make-ahead, freezable Mini Chicken Pot Pie dish that’s perfect for grab-and-go meals. It’s my ultimate comfort food. What’s yours?

Mini Chicken Pot Pie
Mini Chicken Pot Pie

Mini Chicken Pot Pie

 

1 cup cooked chicken, chopped

1 ¼ cup chicken broth

3 tbsp butter

2 tbsp flour

¼ cup heavy cream

1 cup frozen peas and diced carrots

⅓ cup frozen pearl onions

1 tsp dried parsley

½ tsp dried chives

½ tsp dried thyme

½ tsp salt

½ tsp pepper

Butter biscuit dough, unbaked

 

Preheat oven to 450͒.

Melt butter in a saute pan over medium-low heat. Add pearl onions and cook until crisp-tender, about 5 minutes. Add peas and carrots. Turn heat up to medium-high and wait for butter to come to a simmer. Simmer 2 minutes.

Add flour, stirring constantly until well incorporated and smooth. Add vegetable broth, a little at a time, stirring constantly. Bring back to boil and simmer for 2 minutes. Add parsley, chives, thyme, salt and pepper. Take off heat and allow to cool slightly. Add cream and chicken.

Spray 12 ct muffin tin with cooking spray. Cut biscuit dough into 12 equal pieces and roll into balls. Flatten each ball and press it into muffin cups, bringing it slightly above the rim of the cup. Fill each cup with ¼ cup of the chicken mixture. Bake for 15 – 20 minutes or until biscuit tops are golden brown.

Allow chicken pot pies to cool for 5 – 10 minutes, then remove by sliding a knife into a muffin cup and gently underneath to pop the pies out. Serve warm.

 

Hack: Place cooled chicken pot pies on a cookie sheet and freeze until solid. Store in a freezer container. I don’t recommend using a just freezer bag as the crust might break up as they are moved around the freezer.

To reheat: Thaw in refrigerator overnight. Bake in 350͒ for 15-20 minutes or until internal temperature reaches 160͒.

Lemon Poppy Seed Chicken with Rice Noodles

Lemon Poppy Seed Chicken
Lemon Poppy Seed Chicken with RIce Noodles

Lemon Poppy Seed Chicken with Rice Noodles

 

4 oz chicken

¼ cup Lemon Poppy Seed Dressing, divided

2 oz linguine rice noodles

½ onion, chopped

1 cup vegetable broth

1 tsp minced garlic (1 clove)

½ cup frozen peas

 

Seal chicken in a small bag or container with 2 tbsp lemon poppy seed dressing.  Marinade overnight. Cut into 1” pieces.

Soak rice noodles in very hot water for 30 minutes.  Do not over soak. Drain.

While noodles are soaking, put onion in saute pan with ¼ cup vegetable broth.  Cook on low heat, stirring frequently, until soft and golden. As vegetable broth evaporates continue adding, ¼ cup at a time. Turn heat up to medium and add garlic.  Saute for 30 seconds.

Add the chicken, rice noodles and peas to the pan and stir fry until the chicken is cooked through, 7-10 minutes.  Toss with remaining poppy seed dressing. Serve immediately.

1 serving, 440 calories