Tuesday, March 22, 2011

M: Mini Chicken Pot Pies

Ok, so chicken pot pies aren’t anything genius, let’s be honest. But for some reason I was just really craving them the other day! The problem with pot pies? Sometimes the filling can be really thick and rich and putting them in an actual pie shell or topping with a thick biscuit mixture – although wonderfully tasty - can be way too heavy.


These little guys were perfect – not too heavy or rich and the phyllo dough topping was light and flaky, but still so flavorful and full of veggie, chicken-y goodness =)

The filling made enough to fill 3 good-sized ramekins almost to the top, which was perfect for me and the hubs. If you wanted to make more, just double the recipe!


This could also make a fantastic vegetarian pot pie as well…Just use whatever your fave veggies are in place of the chicken and use cream of celery soup and vegetable broth instead of cream of chicken and chicken broth! Oh the many possibilities of a pot pie =)

Mandi’s Mini Chicken Pot Pies

2 large chicken breasts, cooked and cut into chunks

2 garlic cloves, minced

1/2 sweet onion, chopped

1 small package fresh mushrooms

1 can cream of chicken soup

1/2 cup chicken broth

1 cup frozen peas

3 small carrots, thinly sliced

5 sheets frozen phyllo dough, thawed

1 TB butter, melted

Poppy seeds, optional

Preheat oven to 375 degrees.

Heat some olive oil in a large skillet over medium heat. Add onions, garlic, and mushrooms and saute about 5 minutes, or until fragrant and onions are beginning to soften and mushrooms are dark. Add cream of chicken soup and chicken broth. Stir. Add peas and carrots and stir well. Turn heat down and let simmer for about 10 minutes.


Add chicken, salt and pepper to taste, and stir.


Take the 5 sheets of phyllo dough stacked on top of one another and brush top layer with melted butter. Cut sheets to size for your ramekins (or if using one casserole dish, just leave assembled).

Spoon an even amount of chicken mixture into each ramekin. Lay phyllo dough on top of each ramekin and fold sides under as necessary to fit just to the sides of the dish. Place ramekins on a baking sheet lined with foil (trust me you want to do this – the filling will start to boil over a little bit!)


Bake for 20-23 minutes or until the filling is hot and bubbly and dough turns golden. Sprinkle with poppy seeds, if desired.




LizNoVeggieGirl said...

Perfect little pot pies!

Megan D said...

I love the idea of a slightly lighter pot pie because I agree, sometimes they are too much! ADORABLE little pots they're in, too!

Anonymous said...

This looks so good and I love the pots!

Nisrine said...

The colorful pots are so pretty. I like how you topped the pies with phyllo. It must give a nice crunch!

Anonymous said...

Love pot pies!!!!! Yours are so cute! :D
Hope you have a great day!

Jenn @ Peas and Crayons said...

Loooove the idea of using phyllo dough! =) These are so cute!!!! your little pots are adorable! =)

Jenn @ Peas & Crayons

Tiffany @ The Chi-Athlete said...

Oh my gosh, how perfect are those?! I love this recipe!

amanda said...

i want both those bowls and the pot pies. it looks so good i feel like i can smell it through my computer.

if only that were possible.

Anonymous said...

I love this idea! The hubby loves pot pies, so I think we'd both enjoy this!

Lindsay @ The Lean Green Bean said...

i love anything mini! these are so cute. i need those pots!

Lisa said...

Those look amazing!

Beth @ DiningAndDishing said...

I really love the idea of using phyllo dough instead of something heavier. All the flavor of pot pie but much ligher on the tummy! These are just adorable :).

Kerr said...

yum! these look delicious and easy. my favorite combination

Renee Paj said...

I <3 pot pies...a lot! One of my all time favorite comfort meals. Love that this is a lighter version...I would like to try the phyllo dough topping sometime.

Salah S said...

these remind me of home! Look amazing!

Simply Life said...

Oh I love this idea of adding phyllo dough! Genius!

Annie said...

delicious!! i just had a pot pie!!

Stephanie in Suburbia said...

Too cute!

We bake ours with low fat Pilsbury crescent roll. Just on the top. Makes it much lighter.

vanillasugarblog said...

cute! these mini pot pies go perfectly with my cake pops! let's have them meet! LOL!!!

Ally's Sweet and Savory Eats said...

Love the idea of phyllo dough on top, I usually just get lazy and crack open a can of crescent rolls:) Yum!

Pound said...

super cute presentation!

Nutmeg Nanny said...

I love the idea of using phyllo dough! It creates the perfect amount of crisp without the heaviness of a traditional crust.

CaSaundraLeigh said...

Ooo pot pies have always been one of my favorites, but sometimes I forget about making them. I am going to add them to the meal plan for next week..thanks!

Unknown said...

Yummy Looks so good!!! And cute too. :)