Its still pretty chilly in January… which isn’t the funnest now that the Holidays are over. But that means its still nice to have warm, hearty meal!
One of my favorites is Chicken Pot Pie.
This recipe is the laziest, easiest recipe there is!! Which makes it a simple meal to whip together if you are short for time, or are want a dinner that involves little work.
Here’s what you need:
1 Cooked Chicken | 1 Can of Cream of Chicken Soup | 3 Tbsp Worcestershire Sauce | 1 Tsp Garlic Salt | 1 Tsp Italian Spices | Mini Pie Crusts | Extra pie crust for the mini pie tops | 2 Onions | 1 Cup of Diced Veggies (carrots, celery, corn) | A Splash of Olive Oil |
Chop your veggies, and give them a quick stir-fry with olive oil and a tsp of garlic salt.
De-bone the chicken, and cube all the meat. You don’t want the pieces to be too big. I like to have them chopped on the smaller side, that way each mini pot pie gets a few pieces of chicken.
Cut out circles of pie crust as your pot pie topping.
Mix all your ‘filling’ ingredients together: chicken, veggies, spices, canned soup, Worcestershire sauce.
Lay out the mini pie crusts. Fill each one full of your chicken mixture, and press down. Top with the extra circle of pie crust.
These pies are perfect for freezing. You can grab a few at a time and pop them in the oven for a quick and easy meal.
From frozen bake at 375 Fahrenheit for 15-20 minutes, or for already thawed pies bake for 10-15 minutes, or until the crust is golden brown.
I love that these chicken pot pies are bite size. Good for lunch, or a snack, or have a few pies and make it into your dinner meal by adding a salad or some veggies!
Super simple to make! And super tasty to eat!
Hope this give you an idea for dinner!
Happy Monday 🙂