Mini Chicken Pot Pies

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Mini Chicken Pot Pies

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Note: This was moved into My Recipe Book^[@rev]

Meredith and I made chicken pot pie using this Martha Stewart Recipe (local^[@rev]). 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 buiscuts). 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^[@rev] 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^[@rev]
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^[@rev] (U: "guest", P: name of my dog, lower case)

I do not remember exactly when we tried again. Meredith thinks it was using leftover filling and made the next day. ↩