Chicken Pot Pie w/ Roasted Garlic Crusts For 2
Ok craaaaaazy busy day I'm behind the 8 ball on my post.... Last night (when I normally write my posts) I had a meeting at Owen's school and then had to run do Home Depot to buy a new washer and dryer. YUK nothing bums me out more than dropping a large sum of money on appliances... After that was over I had to run to Target to find rain boots for my youngest son. Because today we had an Apple Picking field trip with Owen's preschool and it was a muddy mess! I brought Chase and Madelyn along with..... brrrrrr it was 40 degrees out when we left the house. Madelyn had to wear her little snow suit and was tucked inside my Ergo baby carrier.... I'm sure she was fine but I was so flipping worried that she would get cold in there. But we are home... I have more apples YAY and I can kick of my muddy Danskos.
After I'm done with this post and hitting up a few of my favorite blogs like....
Sweet & Savory
How Sweet It Is
Joy The Baker
Take A Megabite
Mommy Hates Cooking
Plus some more...
Then I'm laying down to catch up on some General Hospital that I haven't watched since JUNE!! For someone who has been die hard since she was 16... how I have gone 3 months without is beyond me!
Onto Pot Pies!
The other night we used up our crock pot roasted chicken leftovers in the most yummy individual chicken pot pies.
Not only did they taste fantastic... but they were pretty darn cute!
Have you noticed my dinners are all quite easy and quick?? I feel a bit on the lazy side when it comes to cooking.... yet I bake all day long if I get the chance!
Chicken Pot Pies w/ Roasted Garlic Crust For Two
1 cup shredded chicken
1/4 cup cooked carrots (I used left over roasted veggies)
1/4 cup roasted cubed red skin potatoes
1/4 cup frozen peas ( didn't do this... but normally I do)
1 cup chicken gravy ( I used left over from the night before)
1 single pie crust recipe Cut this recipe in half... best ever pie crust!
2 cloves of roasted garlic paste
In a medium bowl mix chicken/veggies/gravy together. My left overs came from this recipe for Crock Pot Roast Chicken. Add to two large ramekins and set aside. (just don't use the shallow ones... should be about 2 inches deep)
I took my pie crust recipe... found here... and with the butter I added in the garlic.
Roll dough out and cut crusts out using a bowl that is about 1 inch larger than your ramekins. Crimp along edges of ramekins. Brush with an egg wash.
Bake at 400 for 20-30 minutes. When your crust is browned it is done!