"There's a thousand ways for things to fall apart
But it's no one's fault, no, it's not my fault
And maybe all the plans we made might not work out..."
-"Hold On" by Michael Buble
Savory: I finally had to take a break from baking the sweets tonight since I hadn't eaten a real dinner in a couple of nights. But I still wanted to bake, so I ended up making mini chicken pot pies using my large muffin tin. I must say they turned out very well considering the last minute process I used to put them together. Here is how I constructed these masterpieces:
1 can of mixed vegetables, drained
1 can of reduced fat cream of mushroom soup
8 oz of chicken breast (pre-cooked and cubed)
Homemade pie crust (1 cup whole wheat flour, 1 cup all purpose flour, 1/2 cup shortening (or butter), 1/4 tsp salt, 1 tsp baking powder, and cold water).
If your chicken is not pre-cooked, go ahead and bake it, cool it and cube it. Set aside in a bowl. Drain the mixed vegetables and add to the bowl. Then add the cream of mushroom soup and salt and pepper to taste; stir to combine. Set aside. To make the crust, combine the flour, salt and baking powder in a large bowl. Add the shortening and use a fork to cut into the mixture. When it resembles course meal, create well in the center and add your cold water with a tablespoon. Add 1-2 tablespoons at a time and stir to combine. The mixture should start to form a soft dough. Don't add too much water, just add enough to create a ball of dough that can be rolled. Pour some flour out onto a clean, flat surface and roll out flat and thin. Use a bowl with an approximately 4 inch diameter to cut the dough into small circles. Spray your muffin tin and then place the large circles of dough into the tin. Add the chicken, vegetable, sauce mixture. With the remaining dough roll and cut out slightly smaller circles (a large biscuit or round cookie cutter usually works). Layer two to three of these smaller circles on top of each of the muffins to create a lid for your pot pies. Bake in a 350 degree oven for 17 to 20 minutes. Remove and carefully use a knife to separate the edges from the tin, then carefully lift the mini pies from the pan. Here is what it looked like for me:
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| Muffin cups with pie crust dough |
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| Chicken mixture added |
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| top layers of dough |
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| finished product |
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