Happy Wednesday, readers! Before we start, let’s remember I am not a chef, just a girl that needs [and likes] to eat in a fast paced world! All my recipes can be made in under an hour, which are perfect for weeknight meals.
I originally imagined a majestic Chicken Pot Pie but then realized it would be impractical since I needed to split the leftovers for lunch. That’s when I found my jumbo muffin tin and realized that would be perfect.
This made 8 personal sized pies
- 1 can of Peas & Carrots
- 1/2 a can of corn
- 1 can of Campbell’s Cream of Chicken
- Garlic Powder
- Shredded cheddar cheese
- 1 box of Pillsbury Pie Crust
- Chicken Stock
Before you start, turn on your oven to 400°F that way it’s ready to go when you are.
Dice the chicken breast and season with salt, pepper, and garlic to taste. Then, throw it into a pan with chicken stock until cooked, like this:
Take if out of there and put in a large mixing bowl. Add all the canned ingredients, some parsley and shredded cheese (to taste) and mix.
Then, take the pie crust, unroll and cut in four. You’ll end up with eight pieces. Pam the muffin tin, place a piece of pie crust in each and fill with the mix. It should look something like this:
Put in the oven for about 20 minutes or until it looks nice and toasty like this:
And… That’s it! Serve and enjoy!
Not-so-Pro Tip: I rely on Alexa (Amazon’s Echo) to set my timer but you could always use your phone.