Sunday, October 7, 2012

Chicken Mini Pot Pies

OOOOOOO....such yummyness.
Yes, these mini chicken pot pies were the bomb. They were so good they made me want more around 12 midnight last night...but I didn't. I am excited for dinner today because I can have a few more of them...yummy.
This recipe was my latest creation using "Morning Glory brand" Vegan Chicken Strips which I love, love, love these strips. They are fabulous. Additionally I used some frozen carrots, frozen peas and 1 green peppers. I added a few spices to shoot the flavor off and that was all. They were divine and I hope you like them just as much as I did. These are great to serve at any party your having....this recipe make 12 mini pot pies and the entire recipe will take you only 40 minutes to put together.
Here are the ingredients you'll need:
20 "Morning Glory" vegan chicken strips (diced)
1/2 green pepper (diced)
25 pieces of frozen carrots (diced)
1/2 c. frozen peas
5 fresh garlic cloves (mashed)
1/8 tsp. black pepper
1/8 tsp. salt
1/8 tsp. onion powder
1/2 envelope of Sazon
1 envelope of Jamon
3 T. olive oil
2 T. flour & 3/4 c. warm water
(mix together and set aside)
In a large skillet saute in the oil the garlic & cilantro on low heat for 5 minutes, then add the diced chicken with the sazon, jamon & black pepper, saute for about 5 minutes, add the peas & carrots and saute for about 5 more minutes then add the flour & water mixture. Mix lightly and let it simmer until the water evaporates leaving behind a nice thick sauce...turn off heat and set it aside.
Here is my dough recipe:
2 c. flour
1 tsp. salt
 2 T. white sugar
4 T. cooking oil
some extra flour 
In a mixing bowl pour in all your dry ingredients, mix well then pour in the oil and some water to create a nice bread dough...if the dough is still sticky just add some more flour slowly...knead until the dough is no longer sticky, then make 12 balls (same size). Next, take a muffin pan spray it with a none stick baking spray. Take one dough ball at a time and stretch it out with your hands to fit nicely inside the muffin on the picture below.
Then fill the cups with the cooked chicken & vegetables. Cover with foil and bake at 375 for 40 minutes ...then uncover and bake for another 15 minutes. Serves 12 mini pot pies.
From my Caribbean Vegan Kitchen to yours...SALUD!


  1. Those look divine! Especially for fall & entertaining as they appear "neatly packaged".


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