Dang Cute! Personal Pot Pies

DANG CUTE PERSONAL POT PIES

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This recipe came about because I fell in love with a dish... or dishes in this case. My children and I were walking through the local dollar store when we stumbled upon the cutest little casserole dishes I have ever seen! Just the right height and depth for a personal sized pot pie.... and poof ! Just like that I knew they were coming home.


< < < < < < < < < < < < Look how cute they are!!

When we got home MY cutie-pie children were just as excited as I was to put our new dishes to work. Since making pot pies are a "fun for the whole family" activity, we washed our new dishes, (and of course -our hands) and got to work!






INGREDIENTS
2-3 cups Cooked and Diced Chicken Breasts
1 1/2 tablespoons HOMESTEAD SEASONINGS CHICKEN RUB
1/2 teaspoon Garlic Powder
1 teaspoon Oregano
2 Small cans Cream of Chicken Soup
1/4 cup Milk
1/4 cup All-Purpose Flour
1 12oz. bag frozen Peas & Carrots
1 can of (8) Refrigerated Biscuits (I like the home-style buttermilk kind) 

< < < <  DOUBLE DUTY ALERT : If you happened to make our recipe for BAGGY BAKED CHICKEN earlier in the week-- this recipe is a great opportunity to dice the left over chicken and use it up! Just reduce the HS Chicken Rub in this recipe to 1 tablespoon instead of 1 1/2 tablespoons. Now back to the fun! > > > >

NOTE: I am going to write the instructions for individual pot pies, but if you would rather make a family sized dish, and 8x8 square baking dish or 9 inch pie pan could be used as well. 

 INSTRUCTIONS

 1. Heat oven to 425 degrees. Grease the bottoms and sides of the individual dishes well. Press one biscuit into the bottom of each dish, and poke with a fork to release steam. Put the individual dishes on to a large cookie sheet, and place in the oven. Bake the bottom crusts in the oven for 10 minutes, or until they begin to brown. 

 Golden Perfection!

2. In a medium sauce pan combine Flour, HS Chicken Rub, Garlic, Oregano, Cans of soup and Milk. Bring to a Boil . Boil two minutes, stirring frequenly. Once sauce beging to thicken remove from heat and stir in the Diced Chicken and Peas & Carrots.

3. Spoon chicken mixture into the individual dished, giving each equal potions. Roll out the remaining (4) biscuits into a large, but thin circle. Place one biscuit gently on the top of the chicken mixture. Put the individual dishes on to a large cookie sheet in-case they boil over, and place in the oven. 

Bake for an additional 15 minutes or until the tops are golden brown.

4. Once the tops are golden brown, remove from the oven and let rest for 10 minutes. 

Grab a fork and enjoy!

SO......I don't know about you, but around these parts we love individual sized things.... there is just something more exciting about eating about a meal that is made just for you! These were a HUGE hit with the kiddos! (and the fact that they can be part of a DOUBLE DUTY DINNER made it a huge hit with the Mom too!)  Want to see more of our DD DINNERS? Check out our DDD LOG page and get ready to have some extra time on your hands~

Baggy Baked Chicken

BAGGY BAKED CHICKEN BREASTS

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I remember being a little gal in my moms kitchen helping her make "Shake & Bake" chicken, and how I was always blown away by the fact that she could put a plastic bag in the oven and it didn't melt or ruin the dish in any way?? Crazy oven voodo.... or was my Mama just magic? I never really found out exactly-- I still to this day think those plastic oven bags are made from kitchen fairy dust or something... so maybe I AM totally crazy. I realize that these OVEN BAGS are not a new thing, but I just recently began using them in my own kitchen, and was amazed at how juicy the food stays when I cook with them. Reynolds Oven Bags are my favorite. They are not super expensive but definitely worth their weight in gold when baking chicken- one of those dishes that is so easy to over cook.

INGREDIENTS

4 tablespoons HOMESTEAD SEASONING CHICKEN RUB 

1 1/2 cups Breadcrumbs or Panko 

1/2 tablespoon Basil

1/2 teaspoon Garlic Powder

2 tablespoons Parmesan Grated Cheese

6 boneless, skinless chicken breast halves 

(about 1-1/2 lbs.)

1/4 cup olive oil or vegetable oil 

1 Oven Bag

INSTRUCTIONS
Preheat oven to 400°. Combine HS Chicken Rub, bread crumbs, parmesan cheese, basil and garlic powder in a separate bowl.  Dip the cleaned and trimmed chicken in oil and then into the bread crumb mixture, coating both sides really well. Place the cooking bag inside a 13 x 9-inch roasting pan. Carefully arrange chicken inside the cooking bag and use the provided tie to loosely close the bag.  Bake 20 minutes or until chicken is thoroughly cooked. 

Once its ready I usually cut the bag open at the top and then slice it down the middle. This creates two flaps that will fold back easily, so you can get the chicken breasts out without making a big mess ha! I love serving this chicken with homemade mac & cheese and mixed veggies... I know it seems like a kiddie meal, but all of the adult (or whatever I am) love it just as much as the little ones!

< < < < < <   DOUBLE DUTY ALERT   > > > > > >
If you have the ability to make extra chicken, Set it aside because this recipe makes a perfect  DOUBLE DUTY DINNER when paired with our Dang Cute Personal Pot Pies or our Hearty Homestead Chicken Pot Pie recipes it can save you tons of time, preparing, cooking and dicing chicken!
LESS TIME in the kitchen means MORE TIME with the LOVED ONES you are cooking for!

Hearty Homestead Chicken Pot Pie

HEARTY CHICKEN POT PIE
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INGREDIENTS:
3 cups cooked chicken diced*
2 tablespoons Homestead Seasonings Chicken Rub
1 cup frozen peas and carrots
1/2 cup frozen corn sweet/white
2 cans cream of chicken soup
1/4 cup sour cream
3 cups biscuit mix
1 1/2 cups milk
2 eggs
1/2 cup shredded cheese (optional garnish) 

Servings 10+
Prep Time:15 (plus time to cook/dice chicken)
Cook Time: 35



Note* Good Quality canned chicken or turkey is a great substitute for this recipe. If you are in a time crunch, opening a can could end up saving you an over an hour of prep time*


INSTRUCTIONS:
Preheat Oven to 400 degrees
Grease the bottom and sides of a 9x13 glass dish really well.
In a medium bowl add:
Cooked/diced chicken, HOMESTEAD SEASONINGS CHICKEN RUB, sour cream, and frozen veggies together and mix well, then spread mixture into the bottom of the 9x13 baking dish.
In a separate bowl:
mix Biscuit baking mix, milk and eggs (should be the consistency of a thin cake mix) Spread mixture evenly over chicken pot pie-- make sure you go all the way to the edges!
Bake at 400 degrees for 30-35 minutes or until golden brown. Now the mixture will rise and spread so its always a good idea to protect the bottom of your oven with a second pan covered in foil. ( I have unfortunately learned the hard way..many, many, many times.) Once the Pot pie is all golden brown and delicious, let it sit for at least 5-8 minutes. This will give the mixture a chance to thicken and set. Slice and serve.... dinner in a dish-- It doesn't get much better than that!

Crispy Pork Medallions and Apple Horseradish Sauce

Who doesn't love pork chops? Especially crispy pork chops!

INGREDIENTS:

• 4 Tablespoons  HOMESTEAD SEASONINGS PORK RUB
• 2 Cups Panko Japanese Bread Crumbs
• Pepper to taste
• 4 1/2-inch-thick center-cut pork loin medallions (about 1 pound)

2 Tablespoons vegetable oil and 2 Tablespoons unsalted butter

Sauce Ingredients

• 1 Cup Applesauce
• ½ Cup Sour Cream
• 3-4 Tablespoons White Horseradish
• salt and pepper to taste

 INSTRUCTIONS:

1. For the pork: Lightly beat the eggs in a shallow bowl. In another shallow bowl, toss the panko bread crumbs with the 4 Tablespoons HOMESTEAD SEASONINGS PORK RUB and pepper to taste.

2. Season the medallions with some salt and pepper to taste and dip them in the egg to coat completely. Press them gently into the HOMESTEAD SEASONINGS PORK RUB and panko mixture to coat both sides.

3. Heat a large skillet over medium heat. Add the oil and butter; when the butter stops foaming, add the medallions and cook until golden and crisp on the first side, about 4 minutes; turn and cook until the second side is crisp, about 3 minutes more.

Meanwhile, for the sauce: Combine the applesauce, sour cream, horseradish, and salt in a small bowl. Serve the medallions with the apple-horseradish sauce.