Some serious yumminess

While on Pinterest one night I saw this recipe for Mini Chicken Pot Pies and thought it looked delicious and decided to pin it to try out sometime. Well Roland and I made them tonight for dinner and they are seriously yummy, definitely a recipe I will be making again and again I am sure. Although my inspiration came from pinterest it did not have a very detailed instructional for them so I decided after making it I would put up the recipe I used so if others wanted to make it they could also.

The yummy finished product.

This recipe will make about 24 mini pot pies, serving size of 3 each, makes 8 servings.

Mini Chicken Pot Pies

Filling
2lbs of chicken diced
4 med carrots sliced
3-4 ribs of celery sliced
1 med onion chopped
4 Tbsp unsalted butter
1/4 tsp salt
2 garlic cloves minced
1/2 tsp dried thyme
2 bay leaves
1/2 tsp rosemary
1Tbsp dried parsley (2 Tbsp fresh)
1 C frozen peas
1 C shredded cheddar cheese (optional)
2-3 packets of McCormick chicken gravy

Batter
1 C milk
1 C heart healthy Bisquick mix
4 eggs

1. Heat oven to 375 degrees F. Spray 12 regular sized muffin cups with cooking spray.
2. In a large skillet or dutch oven melt butter over medium heat. Add carrots, celery, onions, bay leaves and salt cook until softened about 7-10 minutes.
3. Stir in garlic, thyme, rosemary and parsley and cook another minute. Then add chicken and cook until done about 10 minutes.
4. While chicken is cooking mix up all ingredients for the batter and add 1 Tbsp in each muffin cup.
5. Drain chicken and vegetable mixture and remove bay leaves, transfer to a bowl. Add peas and mix.
6. Add 1/4 C of filling and a pinch of cheese to each muffin cup and then put 1 Tbsp of batter over each one. Cook for 30 minutes.
7. When there is about 10 minutes left of cooking time mix up 2-3 packets of chicken gravy. (I just use the McCormick gravy packets because it's easy and quick. Of course you could always make your own gravy if you feel like it.)
8. Take out of the oven and let cool for 5 minutes and then using a thin knife go around the edges and loosen muffins and put on a cooling rack for another 5 minutes or so.
9. Then just put 3 on a plate and cover with gravy.
10. The best part now is to ENJOY!



The chicken and veggie mixture when it's all done.

Muffin cups with 1 Tbsp of batter in them

Muffin cups with filling and cheese.

Adding the last 1 Tbsp of batter on top.

Ready for the oven.

The yummy finished product.

The hubby is very excited about eating these.