As Summer turns to Fall our tastebuds begin to change. We transition from those yummy lighter BBQ foods and start looking for the comfort foods for Winter. Now, I'm no chef but I do love to find a good recipe and make it my own. The original recipe I used was full of sodium and we just cant tolerate that anymore. PLUS I am always trying to make things healthier by lowering sodium prefer to use as very few processed foods. While the original was absolutely amazing with Pillsbury Doughboy biscuits, this healthier alternative served us even better. The crust was so much closer to a real pot pie and the filling was still hearty and decadent. As I said before I am a huge fan of finding recipes, trying them and then altering them based on our families likes and needs. I find it so much easier to seek out recipes and alternatives knowing what everyone will like. So lets get to it because frankly I'm not a fan of lengthy recipe blogs, ha!
Before we get started Let me just preface this with a few tips for you.
For crust I used Wholly Wholesome Organic Pie Dough. This alone cut the sodium down to a fraction. I would buy two boxes. You'll want to make sure these are left out so they are room temperature when you begin.
For the chicken we use a rotisserie chicken. You could easily use chicken breast but whatever works best and is easiest for your family will work.I use granulated garlic instead of garlic salt, another sodium saving hack.
For the cheddar cheese we used organic white cheddar cheese from Costco but you can use any cheddar cheese.
2-3 Cups of chicken 1.5 Cans of cream of chicken soup 2 cups organic frozen mixed vegetables 1.5 cups of shredded cheddar cheese 2 TBS Herbs De Provence 2 tsp onion powder 2 tsp granulated garlic Directions
Pre-heat oven to 400 degrees
Combine all ingredients in a medium size bowl and set aside.
In a 12 cup muffin pan, line each muffin cup with the pie crust, I like to make sure the entire inside of the muffin tin is filled with crust. Make sure to press into the corners of the muffin tin.
Take a 1/4 measuring cup and start scooping into the muffin tins.
With the extra pie dough I like to cut out shapes to put on top of the pies while they cook but you can get creative with this- our girls love to do the basket weave.
Place in oven for 25-30 minutes. I like to pull these out when the pie crust is golden brown.
Note: This recipe makes more that 12 muffin tins- If you have chicken mix left over I like to make 2 big muffins or 6 more small muffins using the steps above.
Thats IT!! So easy right?? The hardest part is the crust but as long as it is room temperature its so easy. Enjoy!