So I was gifted on my last birthday with these oh so cute mini casserole dishes from my beloved because he knows I love any kitchen item that comes in miniature form. It's a new sickness I have developed: buying miniature kitchen items for the sheer fact that they are cute.
AND they do serve a function. I am not completely losing it...any baked casserole, lasagna, shephards pie...or whatever can now be made in individual dishes for your guests. You are sure to impress with this as a main. Also, think about the possibilities for picky eaters - So you don't put onions in one person's dish, and extra cheese in another's...the possibilities are endless!
Please note I was also gifted 2 black circle dishes afterwards by my sister...I need to complete this set so I can a throw a mini casserole dinner party with my dishes as the main event!
I'll stop now.
What we made were mini chicken pot pies...wait for it....without the pie! Why you ask? Well for one thing, I don't know how to make pie dough yet...although I could have employed my mother for that. However, there is a 2nd reason...it's quite the fatty component in a chicken pot pie and Raquel's love handles don't like that, okay? Plus we could pull off the no pie shells since it was in mini dishes and wouldn't need to be sliced and whatnot.
What we did instead is top it with thin slices of potatoes and it turned out soooo good, but in the future I would likely shred the potatoes so they break apart easier when digging in for that delightful filling. Oh, and it is delightful.
Here's my version of Chicken Pot Pie Without the Pie (no recipe was used for this, other than for making the sauce....which again, turned out sooo yummy, no canned soups required)
Ingredients - serves 5 mini dishes, I can't help you if you don't have mini dishes. Sorry. hehe
2 chicken breasts, halved
1 cup frozen corn
3/4 cup diced green beans or peas
3/4 cup diced carrots
1/2 cup diced mushrooms
2 small-med white potatoes, thinly sliced or shredded
pepper to taste (salt the chicken but that's it because the sauce contains enough salt)
3/4 cup shredded mozzarella cheese
1-2 tbsp olive oil
1 3/4 cups chicken broth
2/3 cup milk
4 cloves of garlic finely diced
1 small yellow onion, finely diced
2-3 tbsp all purpose flour
2-3 tbsp butter
1 tbsp Italian seasoning
1/2 tsp chili pepper flakes
Pre-heat oven to 375F
Set a large skillet to medium heat. Add oil. Salt and pepper the chicken and saute it on each side until it is cooked through. Shred the chicken. Set aside.
In a separate small pot, lightly boil the carrots, beans and corn just for a minute or so to soften them and then set aside.
Go back to the large skillet in the meantime, cook onions & garlic in butter until soft and translucent. Stir in flour, pepper, seasoning and chili pepper flakes. Slowly stir in chicken broth and milk. Stir and let simmer over medium-low heat until it thickens.
Spoon in the filling too the brim. Sneak a spoonful in your mouth. IMPORTANT. Get a new spoon now.
Top each dish with thinly sliced or shredded potatoes until it's evenly covered. Sprinkle with cheese.