Thursday, March 12, 2009
A Little Chicken Pot Pie Anyone?
Last night I decided to cut my chicken pot pie down to size and make them little or individual sized. It was the perfect size for my husband and I and maybe just a bit too much for the kids. But everyone agreed on the cuteness factor. They are pretty darn cute! I'm definitely a fan of little individual sized food. I think it's because of how it looks and makes you feel like this is all mine!
Serving them individually helped us control our portion too. As I said, it was the right amount for us. When I make chicken pot pie, we tend to go back for more and more. I also tried to lighten my recipe up a bit by using lighter versions of a couple ingredients. I couldn't lighten up the pie crust, though. Hey, it's one of the best parts of the pie!
Individual Chicken Pot Pies
5 or 6 chicken tenderloins, cooked and chopped
1 can 98% fat free Cream of Chicken
1 can mixed vegetables or 1 small bag frozen that have been thawed
3/4 c. light sour cream
2 Tbsp. water
salt and pepper to taste
1 1/2 tsp. garlic powder
1 refrigerated or homemade pie crust( I use refrigerated)
Mix first seven ingredients together. Divide mixture between 5 ramekins or pour into one pie plate. Roll out pie crust and cut crust with a round cutter(I used a large mug) that is a little bigger than the ramekin. Top ramekins with crusts, laying the edge slightly over the edge of the ramekin,flute edges , cut 4 slits in each crust to vent and make a small hole in center of crust. For one pie, lay crust over mixture, cut slits and hole in the center. You can brush the crusts with beaten egg for a shiny crust if you like or not at all. Put ramekins on a cookie sheet and bake at 400 for about 30 mins. or until crust is brown. For one large pie bake for about 45 mins.