Mini “Chick’n” Pot Pies

I am the only vegetarian in my family (for now) so I often have to make a separate meal for myself, and I often try to make a comparable meal to what the rest of my family is having.  So when they were having homemade chicken pot pie, I decided to attempt to make my own.

I didn’t Google any recipes for this one, I just decided to see what I could come up with on my own.  So while at the store getting the pre-made pie crusts for their meal, I looked for what I could use as the crust for mine.  I knew I wanted to make mine in a muffin tin, so biscuits seemed to be the best option.  I found some little biscuits in a miniature version of those exploding tubes (you know the ones) and thought they would be perfect.  There were some made by the leading brand, but being the frugal shopper I am, I opted to go with the store brand which was about half the price. There were five mini biscuits in each tube, so I grabbed two.  I already had the rest of the needed ingredients on hand, so I headed home to get started.

This recipe couldn’t be any easier, and it comes together so quickly you can make it any night of the week.  Also, the results are so pretty you could certainly serve these to any guests at your dinner table.  Give it a try and let me know what you think.  I’m pretty sure you’re going to love this one.

mini-pot-pies-1

Mini “Chick’n” Pot Pies

Yields 5 individual pies

Ingredients

2 cans refrigerated mini flaky biscuits

1 cup vegetarian chick’n pieces or strips (any brand)

1 cup frozen mixed vegetables

1/2 can cream of mushroom soup

1 Tbsp olive oil

1/2 tsp garlic powder (or to taste)

salt and pepper to taste

Directions

  1. Heat oil in a skillet over medium heat.
  2. Add chick’n pieces and heat until no longer frozen.
  3. Add garlic powder, salt, and pepper.
  4. Add frozen vegetables and heat until no longer frozen.
  5. Add cream of mushroom soup and heat until warm.
  6. Open biscuits.  Stretch one mini biscuit slightly, place it in the bottom of an ungreased muffin tin and press up the sides.  Repeat with half of the biscuits.
  7. Fill each biscuit cup to the top with the chick’n and vegetable filling.
  8. Top each biscuit cup with another biscuit, stretching slightly and pressing along the edge to seal.
  9. Poke the top of each biscuit with the point of a sharp knife to allow steam to escape.
  10. Bake in oven for time and temperature specified on biscuit can, or until golden brown.
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Skillet Squash Saute

I have never been a huge fan of yellow squash, I’ve always been more in love with zucchini.  But I had some yellow squash sitting on my counter taunting me, so I started thinking about how I could use it.  I had some Roma tomatoes that were going to go soft if I didn’t use them up, and a few jalapenos that would also go soft if not used, so I grabbed everything along with a yellow onion and got to work.

Let me tell you, this dish has made me a believer!  I am now totally in love with yellow squash!  The flavor in this dish is slightly spicy, a little sweet, and totally delicious.  It is low in calories and full of vitamins A and C, so it is a nice side to add to any of your favorite summer meals.  If you’re already a fan of yellow squash, you’re going to love this dish.  If you’re not, give it a try anyway.  You may be pleasantly surprised.  I sure was.

Skillet Squash Saute 2

Skillet Squash Saute
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6

Ingredients:
2 Tbsp olive oil (or less, depending on taste and diet restrictions)
1 yellow onion, diced
2 – 3 fresh jalapenos, diced (see note 1)
3 large or 6 medium yellow squash, cut into 1 inch pieces (see note 2)
4 roma tomatoes, diced
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper

Directions:
1. Heat oil in non-stick skillet over medium heat.
2. Add onion and jalapenos to oil and saute until tender.
3. Add squash and spices, stir to combine. Continue to heat, stirring occassionally, until squash is slightly softened, but still with a bit of crunch (not mushy).
4. Add tomatoes, stir to combine, and continue to cook until everything is heated through; about 3 minutes. Serve.

Notes:
1. For minimal heat, remove seeds and veins from jalapenos. If you want to maintain maximum spice, leave seeds and veins in when dicing.
2. If using large yellow squash, sometimes the skin can be quite thick and bumpy. You can use a peeler to remove a thin outer layer of the skin to keep it from staying too tough while the inside gets too soft. If using smaller squash, only peel off marks and bumps and cook with the skin on.

Nutrition (according to www.caloriecount.com):
Calories per serving: 66 Calories from fat: 44 Total fat: 4.9g Saturated Fat: 0.7g
Cholesterol: 0mg Sodium: 316mg* Total carbohydrates: 5.4g Dietary Fiber: 1.5g
Sugars: 3.1g Protein: 1g

*The sodium content is most likely incorrect.  I believe the calorie counter was calculating for jarred or canned jalapenos which would contain sodium.  I used fresh jalapenos, which would not.