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Mini Chicken Pot Pies -- back to top

Note: This was moved into My Recipe Book

Meredith and I made chicken pot pie using this Martha Stewart Recipe (local). It felt like we stayed pretty true to the recipe, but when I started to note all of the changes, it turns out we made a ton.

But, it was very good. Pretty simple and rather healthy (except for maybe the biscuits). And, using already-cut rotisserie chicken made it even easier! At first, we were worried that it was a bit too buffalo-saucey but it mellowed in the oven.

We again struggled to get the biscuits to rise. They did so well the first time but the last time we did them again¹, they didn't rise. We even let these ones fully defrost! Well, it seemed to be the case again. We baked it for a long time but never got it to really rise. They were still tasty, but this was frustrating.

Still, we would make this meal again!

A full list of changes are below

Changes

• Butter instead of oil (about the same amount)
• Almond milk instead of 1%
• Added frozen peas (and only 8 oz) earlier and then reduced the liquid to just 2 cups (from 2.5) to account for liquid from the peas
• Added Better Than Bouillon
• Used small dishes (as pictured) and leftover [frozen] biscuits
• 375 instead of 400 because of the smaller pans and that is what the biscuits call for
• We ran out of lemon juice so it was just 1 Tbsp lemon juice + 1 tsp apple cider vinegar
• Rotisserie chicken breast
  • They were out of full chickens but they sell already-cut and skinned breast meat. That was actually a good bit easier
• Extra thyme to taste plus garlic powder
• Some Franks Red Hot (Probably ~1Tbsp or so)

Recipe

Lighter Chicken Potpie (from Martha Stewart)
Local Copy (U: "guest", P: name of my dog, lower case)

[Lighter] Chicken Pot-Pie -- back to top

Note: This was moved into My Recipe Book

This was nearly a complete repeat of the chicken pot pie (recipe) from last time. I think we even kept most of the changes. We also added a shallot since I thought I was going to have to use them instead of onions but we ran out and got more onions.

I think the only real change from last time was that we used less Franks Red Hot and we actually had lemon juice this time.

I have to say, this recipe is so easy and really good. I think this will become a winter-time staple. I also want to try doing it with Seitan some time (and then I guess Osem to make it vegetarian)