07-07-2014

Mini Summertime Pot Pies

Ever get the craving for a certain food… in the wrong season? Chicken pot pies are a winter comfort food but here they are making a summertime appearance!

I added some summer vegetables & lightened up the traditional pot pie recipe to give you this creation below… Super easy & athlete approved!

Mini Summertime Pot Pies

Adapted from: Meal Makeover Moms

Ingredients

1 1/2 tablespoons olive oil, divided
1/2 small onion, diced (about 1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice
1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
Pinch of black pepper
1 small can reduced-fat cream of chicken soup
1 yellow summer squash, quartered lengthwise and diced
1 zucchini, quartered lengthwise and diced
2 carrots, diced
1/2 cup frozen corn
12 pre made refrigerated biscuits (Immaculate Biscuits)

Directions

1. Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
2. Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes. Add in the squash and zucchini. Cook for a couple more minutes.

Mini Pot Pies-1

Mini Pot Pies-2

3. Add 3/4 of the can of cream of chicken soup to the skillet along with the peas and corn stir gently until the sauce is spread evenly, about 2 minutes.

Mini Pot Pies-3
4. To prepare the mini pies, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 biscuit into each cup, letting it extend over the sides by gently stretching it.

5. Place a generous 1/4 cup of the chicken mixture into each wrap. Fold the corners up and over the top of the filling and press to seal the edges. They will rise & look like this:

Mini Pot Pies-4
6. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Mini Pot Pies-6

Nutrition Facts (1 pot pie): 230 calories, 7g fat, 30g carbs, 2g fiber, 13g protein

Keep in an airtight container in the fridge for lunch during the week!

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 What’s your favorite “mini” recipe?

Mini Summertime Pot Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6-12
Ingredients
  • 1½ tablespoons olive oil, divided
  • ½ small onion, diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast halves, cut into ½-inch dice
  • ½ teaspoon dried tarragon
  • ½ teaspoon kosher salt
  • Pinch of black pepper
  • 1 small can reduced-fat cream of chicken soup
  • 1 yellow summer squash, quartered lengthwise and diced
  • 1 zucchini, quartered lengthwise and diced
  • 2 carrots, diced
  • ½ cup frozen corn
  • 12 pre made refrigerated biscuits (
  • Immaculate Biscuits
  • )
Instructions
  1. Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
  2. Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes. Add in the squash and zucchini. Cook for a couple more minutes.
  3. Add ¾ of the can of cream of chicken soup to the skillet along with the peas and corn stir gently until the sauce is spread evenly, about 2 minutes.
  4. To prepare the mini pies, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 biscuit into each cup, letting it extend over the sides by gently stretching it.
  5. Place a generous ¼ cup of the chicken mixture into each wrap. Fold the corners up and over the top of the filling and press to seal the edges.
  6. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
  7. Nutrition Facts (1 pot pie): 230 calories, 7g fat, 30g carbs, 2g fiber, 13g protein
Nutrition Information
Serving size: 1 Calories: 230 calories Fat: 7g Carbohydrates: 30g Fiber: 2g Protein: 13g
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