{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

Pumpkin Spice rice crispy treats

Pumpkin Spice & Everything Nice!

I grew up eating rice crispy treats when I was younger and for some odd reason, I have never made them as an adult. Crazy right? I happily made them today for my family, while trying out the new Pumpkin Spice Pecans by Santé Nuts. I’ve partnered up with them on a campaign to try the pecans and make Fall inspired rice crispy treats! Before whipping up the treats, I tried the pecans on their own. Oh Wow. They are amazing. Who needs anything else, when these little nuts provide all of the sweetness and crunch your heart desires?

Luckily I only used 2 bags of pecans for the treats, so I still have some for snacking or when I have a sweet tooth. Now on to the Brown Butter Pumpkin Spice rice crispy treats! That was a mouth full, but wait until you try these babies. They are scrumptious! The perfect dessert for all occasions. Here is the Recipe link to the rice crispy treats. I used almond milk & Vegan butter to make this recipe dairy free. If you’re not dairy free, use regular. They also gave me a code to share with my friends for a special discount. Use promo code VY72PYQ for 15% off any order.

Let me know if you make these. I love to see your creations!


For all that have patiently waited for this recipe, this gift is for you! This Sundried Tomato Pesto Shrimp with Spaghetti Squash has the longest name, but not too long of a recipe. I promise! I’m all about shortcuts & the least steps possible when cooking, especially with 4 kiddos. Making things simple keeps me motivated to cook more often & enjoy it too 🙂

I had so many requests for the recipe, so I’m excited to share it with you guys. If you make it, let me know how it turned out. Happy Wednesday friends!

Recipe: (small squash serves 2/ large squash serves 4)

  • Set oven to 400
  • Cut squash in half & gut out the seeds using a scooper or spoon
  • Drizzle 1-2 tbsp of olive oil over both squash boats
  • Sprinkle 1 tsp of salt free garlic herb seasoning over each
  • Lay face down on baking sheet & bake for 45min
  • Take out the oven & fork out the squash (will come out stringy like noodles)
  • Bring squash noodles to skillet on medium heat, add 2 tbsp of sun dried tomato pesto & mix evenly, heat for 3min (then remove from heat)
  • In a separate skillet on med heat, add 1 tbsp of butter & 1 tbsp of minced garlic
  • Toss in shrimp & stir around continuously until they turn pink (remove from heat)
  • Fill boats with spaghetti squash noodles
  • Top the noodles with shrimp, desired amount of mozzarella, a few drops of sun dried tomato pesto (about 1 tbsp on each)
  • Place boats back onto baking sheet & into the oven (same temp 400) for an additional 5-10min until cheese is melted & bubbly
  • You can eat them in the boat or bowl
  • Top with Parmesan & crushed red pepper