Gluten-full Adventures in Pinterest: Mini Chicken Pot Pies [Recipe]

Mini chicken pot pies using Grands biscuits -- SO easy! As 2013 sprints along and June looms ever closer, I’ve been getting to work on my gluten bucket list: things that have no substitute that I want to take advantage of while I can. This happened to coincide with 1) my dad buying about a million cans of Grands biscuits when they were on sale and making me take one 2) falling down the Pinterest rabbit hole one day and coming across these mini pot pies using said biscuits. Naturally, this being Pinterest, the link to the instructions didn’t work, so I decided to wing it.

Great, non-shocking news: those biscuits make anything incredible, and these mini pot pies were amaaaazing. They’re a great way to use up stuff in your freezer and are really fast to make; at about half an hour from start to finish, you could even make these on a gym night.

Now if you can tell me where I could get gluten-free versions of these delightfully buttery, totally-not-organic biscuits, we’ll be best friends.
Mini chicken pot pies from Cake is The Only Thing That Matters

Mini Chicken Pot Pies
Ingredients
2 thin-sliced chicken breasts
1 1/2 cups assorted frozen vegetables of your choice (I used equal parts corn, peas, and broccoli)
1 cup chicken broth
1/2 tbsp cornstarch
1 can Grands biscuits, or similar
1/2 cup shredded cheese (optional)
salt
pepper
olive oil
thyme (optional)
rosemary (optional)

Instructions
Preheat oven to 400 degrees. If your oven is anything like mine, take this time to go write a novel, conduct a symphony, watch all the old Arrested Developments, or another activity that will keep you busy while your crappy oven takes its sweet time warming up.

Heat a grill pan over high heat. While pan is heating, pour a little olive oil on a plate. Place chicken on oil and season with large pinches of salt and pepper, and small pinches of thyme and rosemary, if desired. Repeat on other side. Grill chicken until cooked through, about 3 to 4 minutes per side. Remove from heat when finished, let rest one minute, then cut into small pieces.

While chicken cooks, put all your vegetables in a medium microwave-safe bowl. Cover (with something also microwave-safe, and not plastic) and microwave for 3 to 4 minutes, until vegetables are just defrosted (it’s okay if they’re still cold in spots). Add cut-up chicken to bowl and season with salt and pepper.

Also while chicken cooks, whisk cornstarch with an equal amount of water. Heat chicken broth in a small saucepan until steaming, then add in cornstarch mixture. Let cook, stirring regularly, until broth has reduced and thickened a bit. (If it doesn’t seem to really thicken, this is okay too.) Pour about half of the liquid in your bowl with the veggies and chicken and stir to combine.

Grease a metal muffin tin. Try not to get scared as you pop open your can of biscuits. Flatten out each one with your hands and press into muffin tin, making sure to press firmly against the sides. Stuff each crust with as much of the filling as you can stuff in there (you’ll probably have some left over). Top a few with cheese as an experiment if you like, you know, for science. Bake for 12 minutes or until crusts are golden. Let sit 2 to 3 minutes, then dig in. Try not to eat all of them at once.

Other recipes you might like:
Best-ever, easiest-ever stovetop mac and cheese
Chocolate chip cookies to top all others
Spaghetti carbonara better than any restaurant’s

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