Then make Mom Who Knows Chicken Pot Mini Pies!
I have perfected another kid approved recipe!
Head to the market for the following items:
*1 Organic rotisserie chicken
*1/2 cup sliced Organic celery
*1 cup cubed Organic carrots
*1/3 cup chopped Organic sweet onion
*1 cup of Organic fresh peas
*2 prepared pie crusts 9-inch
*1/3 cup of Organic salted butter
*2/3 cup of Organic 2% milk
*1/3 cup of Organic all-purpose flour
*1 3/4 cups of Organic Free Range Chicken Broth
1/4 tsp celery salt
1/4 tsp sea salt
1.) Preheat the oven to 425*F.
2.) In a small sauce pan combine celery, carrots, peas, and add water, then cover. Boil for 10 minutes, drain and set aside in a bowl.
3.) Peel skin off of chicken and discard. Cube chicken and set aside.
4.) In the same saucepan used to boil the veggies, melt the butter, & cook the onions until translucent and light brown on medium heat.
5.) Stir in celery salt, flour and sea salt into the onion mixture. Slowly stir in the milk and chicken broth on medium heat and simmer. Stir frequently until thick. Fold in veggies & chicken and set aside.
6.) Take 8 ramekins and place them on a parchment lined cookie sheet.
7.) Roll out dough & press ramekins to make 16 circles. (Each pie crust is different, so you might have to roll out the scraps to make 16.)
8.) Place one dough round on the bottom of each ramekin. Next pour the mixture evenly into each one. Cover with the remaining 8 circles of dough, and make an X with a sharp knife. This allows them to cook perfectly, letting the steam escape.
9.) Cook for 15 minutes on the bottom rack of the oven, then move up to the top rack for another 15 minutes, totaling 30 minutes. (Every oven cooks differently, so make sure that the crust is golden brown.)
10.) Let the mini pies cool for at least 10 minutes before serving. Enjoy!
**This recipe can also be made in a 9 inch pie pan prepared the same way, but cook for 35 minutes, versus 30!
Take it from a Mom Who is trying one new meal a week to expand our children’s palates!