A Fun Fall COVID Friendly Meal: Skinny Mini Chicken Pot Pies!
Chicken Pot Pie reminds me of Fall and all the cozy things I love about this season. So, when one of my favorite bloggers, Liz Adams, posted a skinny chicken pot pie recipe a few years ago you better believe I made it and have been making it ever since. I only make it a little less “skinny” by sprinkling Stove Top Stuffing on top and OMG IT’S GOOD. They are so delicious and cute that they would be perfect for hosting a dinner party this Fall or Winter, a Sunday night family dinner or given we ate them last night, they are really great for any occasion or day of the week!
This time, to make the meal COVID-friendly and maybe just a little more fun, I served the pot pie in small individual ramekins. Not only is it so much cuter than serving in a casserole dish, but it works well for your guests who would like to keep it skinny without the stuffing on top or the other way around! But honestly, eat the damn stuffing. (Megan was super excited because I asked to borrow a few of her extra ramekins and I sent them back to her house filled with pot pie! The perks of living across the street from your sister!)
Make it easy on your self and buy a few of Trader Joe’s MIREPOIX Chopped Vegetable Mix of carrots, onions, and celery, and bake and chop the chicken in advance! Also I use StoveTop Stuffing not only because it’s easy but it is pretty much my favorite food. Not kidding! I used to come home from high school and make myself a box of it as an after school snack. PLUS when Chris and I first got married, I used to make this Stove Top Stuffing Casserole all the time (but use greek yogurt instead). It would also work well as mini pot pies and it’s super easy to keep the ingredients on hand!
Skinny Mini Chicken Pot Pies
Ingredients
- 8-10 oz Oven Safe Ramekins
- 1 box of chicken Stove Top stuffing, prepared
- 3-4 chicken breasts, or rotisserie chicken, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 white onion, chopped
- OR, in place of the carrots, celery stalks and white onion, use three (3) of Trader Joe’s MIREPOIX Chopped Vegetable Mix
- 1 cup frozen peas
- 1-10.5 oz can cream of mushroom soup
- 2-10.5 oz can cream of chicken soup
- salt + pepper + garlic powder to taste
- 1-2 tablespoons olive oil
Directions
Preheat oven to 375 degrees. Season the chicken breasts with salt, pepper and garlic powder and bake until cooked through. Let cool, chop and set aside in a mixing bowl. In a sauté pan, heat 1-2 tablespoons of olive oil and cook the onions for 5 minutes. Add the carrots and celery and cook until everything is soft. Season with salt and pepper. Add the veggie mixture to the mixing bowl with the chicken. Add the frozen peas. Add both soups and combine until everything is evenly coated. Season with salt and pepper. Transfer the mixture to the small ramekins, top each ramekin with the prepared stuffing and bake at 375 for 30 minutes or just until heated through. It should come out bubbling hot with the stuffing a tiny bit crispy. Serve with a side salad and enjoy!
Here are some other pot pie recipes that we would love to try this fall season: Joy The Baker’s Vegetarian Pumpkin Pot Pie, Half Baked Harvest’s Autumn Chicken and Phyllo Dough Pot Pies, or The Candid Appetite’s Chicken Pot Pie Salad.
Please let us know if you make these skinny mini chicken pot pies WITH Stove Top Stuffing crust by taking a picture and tagging us on Instagram @letswineaboutitsister. We would love to hear what you think of the recipe!
