{mini} Chicken Pot Pies topped with Shrimp Scampi

{mini} Chicken Pot Pie topped with Shrimp Scampi

Hey friends! Happy New Year! As my first post of 2021, I would like to say that one of my goals for this year is to be a better blogger. LOL! I’ve been sharing my all of my recipes on Instagram, which kind of defeats the purpose of having a website. Haha. So I’m working towards bringing all the fun & quick recipes here for easy access 🙂

Now on to this quick & easy, yet absolutely delightful chicken pot pie! I always make it as large pot pie, but mini versions of meals are more fun so we decided to try it out. Verdict: this mini version is perfect because you get more crust to filling ratio & topping with shrimp scampi took it next level. Recipe below:

Set oven to 400
Shred rotisserie chicken in a bowl
Thaw frozen pie crusts (at least 4)
In a large pot add in large can of cream of chicken, 1tbsp garlic, 1cup frozen peas/carrots, diced red onions, 3/4 can of chicken broth & chicken
Mix and simmer in a pot on med low for 5min
Spread out pie crust and use a bowl or cut freehand to cut out a circle (the size of your mini baking pans) then carefully place in pans
Scoop in pot pie mixture filling 3/4 of the pan
For the top crust my daughter cut strips of dough, layering them across each other woven style

Place mini baking pans on baking sheet & place in oven
Bake until golden brown (we baked ours for 20min)
While the pot pies are baking, you can now sauté your shrimp
Add 1tbsp butter, chopped parsley & 1tbsp garlic to skillet on medium high heat
Stir continuously until shrimps are pink, then add 2 more tbsp of butter & take off heat
Then top your pot pies with the buttery shrimp

Enjoy my friends!

Woven style crust for Chicken Pot Pie
{mini} Chicken Pot Pie topped with Shrimp Scampi

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