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Inside The Kitchen: Chicken Pot Pie Mini Appetizers

Another Block Island reference! I’m sorry I’m talking so much about this darn vacation!! But it will make sense – I PROMISE. When I was there I wanted to order chicken pot pie off of a menu but the woman told me it would take like an HOUR to come out.

We just didn’t have the time.

So, I made a mental note and ordered a chicken sandwich (or was it chili) instead. Then we went to see ‘The Breakers’ – but that’s a whole other story.

When I got home, I went food shopping and saw this little filo cups. I thought how FUN it would be to make mini chicken pot pies – something that you can cook in no time AND could be used for a dinner party as appetizers.

Here’s my recipe. Mind you – I used whatever I had in the fridge. You can add or omit however much you like.

Ingredients: (I don’t measure when I cook – so use more of what you like and less of what you don’t)

  • Filo cups (about 24)
  • 1 celery stalk
  • 1 cup chopped onions – if you like use 1.5 cups
  • 4 cloves minced (I zest it actually) garlic
  • 1/2 cup of chopped sun dried tomato
  • 1/2 can of Campbell’s Cream of Chicken Soup
  • 2 pounds of chicken diced
  • 1/2 cup of heavy cream
  • salt and pepper to taste
  • 2 tablespoons of oil
  • 1 tablespoon of thyme

Brown chicken, thyme, salt and pepper in oil. Remember to cook through because this isn’t something that’s going in the oven.

Set aside once cooked. Reuse pan for veggies.

Next add a little more oil (perhaps another tablespoon) and brown the garlic and onions. About 5 min on medium heat. Then add the chopped sun dried tomatoes, carrots and celery. Salt and Pepper again. These have to cook through and soften because we are just arranging at the end. Cover for a few minutes to help work on the carrots.

Now, don’t freak out with this picture. It looks gross. But use a half a can of cream of chicken soup with 1 cup to 1.5 cups of water. Stir until all combined. Add the chicken back into the pan. Heat through for a few minutes.

Now comes the cream to give it that slow cooked home style taste. Add 1/2 cup of heavy cream. I might have put some more… 🙂 Did I mention this isn’t really a diet friendly recipe? Taste it first to make sure everything is soft enough to eat. Those carrots can be tricky.

So truthfully, I warmed the filo cups up prior to stuffing them, but I’m not sure it was worth the effort. I would just bring these down to room temperature before filling.

And enjoy!!!!!

To see more of my ‘Inside the Kitchen’ recipes, click here.

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.

Comments

  1. you’re making me hungry:)

  2. Yummy!! I really want to make those now! Thanks for the recipe. 🙂

  3. Oh seriously…what a delightful idea…THANK YOU for posting! Wow!!! But you really should try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt!

    Thanks for sharing this recipe—truly!

  4. Looks yummy- makes me want to throw a dinner party
    btw- I entered the Razzle dazzle Ruby giveaway

  5. DO NOT PRESS PRINT ON THE RECIPE!! IT WILL PRINT THE WHOLE WEBSITE! IT WILL WASTER PAPER AND INK.

    PLEASE FIX YOUR PRINT RECIPE BUTTON!!!!!!!

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