Mini Pot Pies

Mmmmm ... these are so tasty! And easy to make!

To make things even easier, you can use store-bought pie crust. Or make up a couple batches of pie crust ahead of time and store in the fridge for another day when you are ready to make these delicious little pies.

These are great for make-ahead meals! I have made a bunch of them, then put them in the freezer for my husband to take for lunch or for the kids to have as a quick meal or snack. Be sure to wrap them in foil or plastic wrap, then put them in a gallon-size plastic bag and label. Remove the wrapping and stick in the microwave for about 1 1/2 to 2 minutes and you have a quick little meal that has "comfort food" written all over it.

I like to take simple, easy recipes and add a few professional touches to make them look and taste like something much more decadent. These have a simple topper that will make all your meal guests think you are a top chef!

Filling for pot pies - mmm!

Mini Pot Pies

6 pie crusts
1 (10 3/4 oz) can cream of chicken soup
1/2 cup milk
1 Tblsp minced garlic (or 2-3 cloves)
2 tsp seasoning salt
1 (13 oz) can chicken
2-3 large parboiled* potatoes, cubed
1 cup frozen or canned corn
1/4 cup shredded carrots
1 cup frozen or canned peas
1/2 cup chopped broccoli (I use freeze-dried broccoli that has been reconstituted)
1/2 cup chopped cauliflower (Again, I use the freeze-dried stuff, but you can use fresh or frozen)
1 onion, chopped (you can keep it fresh or saute them first)
1 cup (or so) shredded cheese (I use a colby-jack mix, but plain cheddar would do just fine, too)
1 egg
3-4 Tblsp water
3-4 Tblsp dry Ranch dressing mix

Add-ins: (these are optional. I like to change it up a little when I make them, so here are some of those things I do)

1/2 cup bacon bits
1 can green chiles
1 cup green beans, french-cut and chopped up
1/2 cup freeze-dried (and reconstituted) green and red bell pepper

*Don't let the word "parboiled" discourage you! Here's how you do it:
Wash and peel the potatoes. Cube into small pieces. Boil in a pot for about 8 - 10 minutes. They should be getting soft but not mushy. Drain and use in recipe. Easy!

Heat oven to 375 degrees F.
1- Roll out pie crust dough. Cut in 4 or 5 inch circles. I have 2 cookie cutters that size but before I bought those I used a small Pyrex bowl to measure the circles and cut them out with a table knife. You will need 2 circles per pie.
2- Mix soup, milk, garlic and salt. Add in any other spices you prefer, such as black pepper.
3- Add chicken and vegetables and mix.
4- Spoon mixture onto pie crusts. Pile the inside mixture high!
5- Sprinkle cheese on top of the vegetable mixture.
6- Cover with second pie crust. Press down on edges to seal. The bottom crust will be sticking out around the edges. Turn these edges up and press to seal it all in.
7- Place the pies on an ungreased cookie sheet. Beat the egg with the water. Brush on the tops of each pie. Sprinkle with dry Ranch mix.
8- Bake about 20 minutes. Check the pies. Keep cooking until the edges and tops are turning golden. Remove from oven and cool 5 minutes. Serve or store.