Finding foods that’ll make a toddler lick his plate is a sho ’nuff task. Once you’ve found something they like, you want to feed it to them for breakfast, lunch and dinner daily, but that’s not practical. In fact, it might be child abuse :D!
I make a lot of dishes that I think are phenomenal…I mean stuff a child, adult, beast, or even a ghoul would love! But you know how that goes when it’s YOUR child…somehow, no matter how great of a cook you are, how innovative you are in the kitchen or how appealing you make a dish, a toddler will bring-you-to-your-K N E E S! Pulleeeeeease, eat your food….pretty pullleeeeasssse!!! Sound familiar?????
These mini pot pies are absolutely perfect for toddlers! How do I know? My 18 month old L O V E S them!!! How do I know that? He digs in and upon the first bite, utters his food approval mantra, “…mmmm…IT guuud!” The sound of that makes my heart melt. It’s like the Mommy Grammy Award…I made a dish that made his mouth sing. Love, love, looooove it!!!
Don’t limit this dish to the kiddies, however. These bite-size babies are perfect for lunch at work or freezer dinners for the family when you just can’t fathom working in the kitchen. The best thing is it’s easy to make using store-bought refrigerated biscuits instead of spending hours waiting for homemade dough to rise – perfect!
As with any pot pie, you can totally make this your own. Start with a basic roux…one part flour to one part butter, add milk and/or broth, then add any veggie and/or meat combo you like. I make veggie for myself and chicken pot pies for the family. Comfort food at its best!
Cook Time: 30 minutes
Yield: 16 pot pies
- 1/2 cup butter (1 stick)
- 2 carrots, diced
- 1/2 large onion, diced
- 1 clove garlic, minced
- 1/2 cup flour
- 2 cups milk
- 1 cup broth
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups chicken breast, chopped or 2-12.5 oz can chicken breast, chopped
- Cooking spray
- 2 cans prepared refrigerated biscuits
- In a dutch oven or large skillet on medium high heat, melt butter.
- Add carrots, onion and garlic to the pot and sautee until veggies are tender - about 3 minutes.
- Add flour. Stir until well blended (mixture will be thick).
- Add milk and broth. Stir until well blended.
- Add salt and pepper (add more/less to taste).
- Stir in peas, corn and chicken breast. Make sure frozen veggies are completely covered to heat thoroughly.
- Simmer on medium heat, stirring often - about 15 minutes.
- While roux is simmering, prepare the pies. Using cooking spray, coat muffin pans lightly. This is to keep them from sticking after baking.
- Preheat oven to 375 degrees.
- Open refrigerated biscuits. For each biscuit, flatten with your hand until it is a thin, round circle about 4" in diameter.
- Spread flattened biscuit in each muffin cup, flowering the excess dough on the sides and top of the muffin cup. Do not overlap layers.
- When roux is done simmering, fill each muffin cup with approx. 1/4 cup roux mixture.
- Bake in oven for 12 to 15 minutes until biscuit is lightly browned.
- Serve hot and enjoy!
You may have more roux left. Use them to prepare more biscuits or freeze the roux for later use.
To freeze the pot pies, let cool about 15 minutes. Remove each pot pie from the muffin cups and place on a flat pan. Stick the pan in the freezer for about an hour. Remove from freezer and place pot pies in a freezer bag. Label and return to freezer for later use.