Food Inspiration:12:46 PM
This recipe is courtesy of my lovely cousin Malia from Yesterday on Tuesday. If you haven't checked out her blog yet, she's got hundreds of DIY ideas, crafting ideas, recipes and more!! She is so amazing and a constant source of inspiration for me as a mommy.
This recipe looks so delicious and tasty and the perfect small portion for kids and adults like me who are watching how much they eat!! I am definitely going to try this recipe out!
Comfort Food-- are their two better words when it comes to cooking dinner?
This recipe for Mini Chicken Pot Pies is adapted from Pioneer Woman's Chicken Pot Pie/Turkey Pot Pie Recipes.
Mini Chicken Pot Pies
(Makes 16 Mini Pot Pies)
2 cans of buttermilk biscuits 1/2 stick butter 1/2 cup finely diced onion 1/2 cup finely diced carrot 1/2 cup finely diced celery 2 cups shredded chicken 1/4 cup flour 2 cups low-sodium chicken broth 1 cup of white wine (optional) 1 cup heavy cream 1 cup frozen peas 1 tsp thyme, chopped salt and pepper to taste
Preheat oven to 350 degrees.
Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent.
Add chicken and stir. Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Add chicken broth, stirring constantly. Add wine, cream and frozen peas.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper and thyme to taste.
Top with buttermilk biscuits.
Bake until biscuits are golden brown, about 15 minutes.