I feel like this happens often. I make something and there’s always TOO much of one ingredient. Last week I made chicken pot pie.. but I had TOO much of the soup leftover after filling the bowls! So I figured I’d make some bite size ‘pot pies’. They are yummy and just enough for those who don’t want to eat an entire pot pie (mine was VERY filling).
These are great to serve at a dinner party or just as an appetizer, family dinner etc.
Here’s what you’ll need:
- 1/2 large carrot – chopped
- 1 celery stick – chopped
- 1 small onion – chopped
- 3 handfuls hashbrown
- 2 tbsp butter
- 2 cups chicken broth
- 1 cup milk
- salt and pepper
- 3 tsbp flour
- 1/2 cup cooked chicken – chopped
- pie crust – store bought!
In a pot, heat up the butter, saute the carrots, onions, celery and hashbrown for about 10 minutes. Add in the flour stir.
Slowly add in the chicken broth and milk. Stirring occasionally. It will start to get thicker, when it has the consistency of soup, add in your chicken and salt and pepper to taste. That’s done!
Bring out that muffin tin and line each muffin ‘hole’ with a piece of pie crust. Fill each hole with some of the filling and bake at 350 for 30 minutes or until golden brown!
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