My first recipe attempt comes straight from Pinterest! Actually, it’s a blend of two pins from Pinterest. Since my due date is fast approaching I started thinking about preparing some meals ahead of time and freezing them; just to make life easier once Baby Hamilton arrives. I have NEVER done this before and have never tried to reheat frozen foods so I was looking for advice and ideas online when I came across a homemade chicken pot pie recipe. I thought it would be perfect because all the chicken pot pies that I had as a kid were those ones that came frozen- PERFECT!
Here is the website where the original “pinspiration” came from: http://happymoneysaver.com/frugal-food-homemade-chicken-pot-pie/
Then it was time to make the grocery list. When I went to double check the recipe on Pinterest I found another chicken pot pie recipe that I had pinned for individual pot pies- even more perfect because now I can freeze one serving at a time instead of a whole great big pie! Plus we already had almost all of the ingredients. Here is the website for that recipe: http://www.bettycrocker.com/recipes/impossibly-easy-mini-chicken-pot-pies/9a1006cf-5b40-4c87-acd8-9c3436210129
I decided to take the filling from the first recipe and use it as the filling for the second recipe instead of the one that is listed. I was pretty excited to try this recipe and decided to make it on a night that my husband would be gone at work since I don’t think he’s a huge fan of chicken pot pie.
I started early in the morning by placing one chicken breast in the crock-pot and setting it on low so the chicken would be done once I got home from work. I normally place one of those slow cooker liners into the crock-pot- Easiest. Clean up. Ever. BUT as I was rushing out the door to work and trying to start the chicken at the same time, I realized that we were out of liners…..DARN! Should have checked on that! I decided that letting the pot soak in some soapy water was still easier than cooking the chicken when I got home so “on” went the crock-pot and off to work for me.
When I got home the chicken breast was cooked and falling apart making shredding the chicken a piece of cake. There are several ways to shred chicken out of the crock-pot. My friend likes to put it in her KitchenAid with the paddle and shred it that way. You could also use a fork or any other device you please. My personal favorite way to shred chicken is with my Pampered Chef gadget as seen below. It is meant to help crumble ground beef (which it works perfectly for) but it also does wonders for shredding chicken too. Let’s just say it, it’s probably one of my favorite kitchen tools and I use it for EVERYTHING- which is why I own three of them. Need to crush some Oreos?? Need to mash some potatoes?? I’ll stop because I think you get the point.
I then assembled the filling. I decided to use frozen peas and carrots as well as some frozen cubed hash brown potatoes. Let’s pause here for a second. I HAVE to give a shout out to the frozen potato cubes. I ALWAYS have these in my freezer- they work for any number of things and are relatively cost effective. You can make hash, stir fry, mix them in soups, cheesy potatoes (which we eat WAY too often) or even make mashed potatoes with them. Plus they are already peeled and diced into cute little cubes. Okay, back on track. I didn’t really measure any of the vegi’s- I just threw some in until it looked good. Then I added some dehydrated onion (because I was too lazy to chop a fresh one- 30 weeks pregnant people, give me a break!), salt and pepper, and some thyme. Again, I didn’t measure anything…. Sorry about that! Lastly I added a whole jar of premade chicken gravy. You can always add a little shredded cheese too. I didn’t but I kind of wish I had so the next attempt will include a handful of shredded cheese.
The easiest part was the Bisquick mix- ½ cp. milk, ½ cp. Bisquick baking mix, and 2 eggs. I did add some salt and pepper…… okay…. A lot of pepper. I should probably mention that I LOVE pepper. I made sure to spray my muffin pan really well with non-stick spray because I am not a dishes person and if it can’t go in the dishwasher then it doesn’t get clean. I have been known to through away a dirty dish because it’s not dishwasher safe and I didn’t want to hand wash it…. Don’t judge me even though my husband does. Especially when I broke the dishwasher by washing wooden spoons. Wood chips flaked off and plugged the drain and yeah…. It was gross. Now I’m not allowed to use/have wooden spoons. BACK ON TRACK! I filled each muffin tin with one tablespoon of the Bisquick mix. I actually did measure this out and I suggest you do the same because I had just enough mix for twelve muffins and you might run out if you don’t measure it. I did not however, measure the filling. I just took one heaping spoonful and plopped it into each tin. After there was filling in each compartment I spooned another one tablespoon of the Bisquick mix on top of it all. The picture shows this whole process in stages- first the Bisquick, then the filling on top of the Bisquick, then the final spoonful of Bisquick over the filling. Do this with all twelve compartments.
As I said before, I had just enough Bisquick mix but I did have left over filling; about enough for 2-3 more muffins. I baked them in the oven at 375 for 23 minutes- once a toothpick came out clean. They were fully done when I took them out of the oven but I do wish I would have left them in for about five minutes longer just to give them a chance to brown up. The original website concludes that it is easy to get these little buggers out of the pan- WRONG! They came out relatively well although they did fall apart on me, even after letting them cool first. I think there may have been too much filling or the filling was too moist. Here is the finished product:
They tasted pretty good. My only complaint was that they were incredibly bland. I had to add more salt to mine and even then I felt like it needed a little something more. I will be making them again just because of the ease of prep and they didn’t taste bad- just kind of boring. Next time I will be adding the cheese and I’m also contemplating using condensed cream of chicken in the filling and then pouring the gravy over the top of the cooked pie to give it a little Umph! The big question is how they taste left over as that was the original purpose in making them. I packed a couple for lunch today so we will see how they re-heat- I will be sure to let you know!