Easy to freeze and easy to bake, these mini pot pies from Sandi Richard are a perfect holiday appetizer.
Mom’s chicken pot pie
Makes: just over 2 dozen
Ingredients:
- 2 tsp olive oil
- 1 large onion
- 2 cups frozen mixed vegetables
- 1 tsp Mrs. Dash Original seasoning
- Pepper to taste
- 1 can mushroom soup
- 1/2 of the soup can of 1% milk
- 2 tsp Worcestershire sauce
- 2 cups cooked chicken, diced (I use half a deli cooked roaster chicken)
- Frozen tart shells
Method:
Leave as many shells out to defrost as you need (then half as many again to create partial toppers for the pies).
For the top crusts, cut a shell into two narrow strips in the center, then two fluted-edge half-moons will remain.
Some of the pies can be topped with two half-moons exposing the center of the pie, while others can be covered with two strips in a criss-cross pattern.
To begin the filling, set oven to 375˚F.
Heat oil at medium heat in a nonstick stove-top fry pan. Finely dice onion and add to pan as you cut. Stir until soft and slightly brown in color.
Add rinsed frozen veggies to pan. Sprinkle with spice and stir. Add mushroom soup, milk and Worcestershire and stir to combine. Dice chicken and fold into sauce.
Fill uncooked tart shells and place on a baking sheet. Set timer for 25 minutes or until crust is golden.
Courtesy Sandi Richard
www.cookingfortherushed.com
@sandi_richard