Mini Pot Pies: Chicken, Beef, Turkey, or Chili

Chicken, beef, or turkey they are all good. Pot pie is a complete meal; it has vegetables, meat and bread all held together by a creamy sauce. And, yes, you can buy frozen individual pot pies that are pretty good. But did you know that you can make mini pot pies without much trouble that taste even better? You can use items from your favorite grocery to make them quickly and easily.

What do you need:
Texas Muffin Tin (will make 6 mini pies)
1 can Progresso Chicken Corn Chowder
½ teaspoon thyme
1 pkg frozen stew vegetables
1 can Biscuit dough or frozen yeast roll dough

Lightly grease the muffin wells. Place one or two pieces of dough into each muffin well and press the dough to cover the bottom and the sides of the well.

Microwave the stew vegetables just to thaw. Place some of each of the vegetables in the dough lined muffin wells. Fill the cups nearly to the top.

Open the can of chowder and stir in ½ tsp of thyme; stir well. Spoon the chowder into each muffin well to cover the vegetables and fill the well almost to the top.

Pat the left over dough into circles and place over the vegetable mixture to form a top crust. You do not need to seal the edges.

Bake in the oven at 350 degrees for 25 to 30 minutes or until the tops are lightly browned and the sauce is bubbly. Allow the mini pies to cool for 5-10 minutes before removing them from the tin. (Any unused mini pies may be frozen for use later - simply reheat in the microwave.)

Although the instructions given are for chicken mini pot pies you could use a beef stew or turkey stew for the pie filling adding your favorite herb or spice for extra flavor. Try using Rosemary with the Beef and Sage with the Turkey. You could even use a can of ready to bake cornbread for the crust and add canned chili for the filling. Yum.

As you see these small pot pies are easy and quick to make. You choose the crust, filling and spices. Add a small side salad or fruit to complete the meal.