~By Molly in the Gallery
On the menu for dinner this week is a classic chicken pot pie. This was my favorite meal as a kid, and I still love it today. The mini savory pie dish is the ideal pot for this recipe, and makes the whole process quick and easy as you do all your sautéing and baking in one pot.
I started by melting butter in the pot over medium high heat, and added in chopped onions and some miscellaneous veggies that were in my freezer. This was a great way to use them all up!
Once the veggies were all heated through, I added the chicken and continued cooking.
Next came some flour, chicken broth, and buttermilk to make a creamy roux. I also added some salt, pepper, and basil.
The last step was to drape a pie crust over the top, and bake at 425* for 30-40 minutes. And voila! A creamy chicken pot pie.
If you’re looking for a great breakfast option in the mini savory, check out my first post in the mini savory pie dish series here, and a tasty grilled lunch here.
Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!
