All this cooking I have been trying to do has done something really twisted to my mind. I actually spent several hours yesterday watching cooking shows. I have NEVER done this before. Anyway I saw this recipe yesterday and I thought it was perfect for us since the portiona are very small. Since I am not sure about copyrights and stuff I'll just post the link.

MINI CHICKEN POT PIES http://www.foodreference.com/html/mini-chx-potpie.html

Hi jas. You can post any recipe that you find on the web here at the site. There is no copywrite infringement. It is always best to recognize the author or the site you got the recipe from. The problem would be if we included this recipe in a cookbook we are publishing. So feel free to post any recipe you find here in the Community Kitchen. Read my notes at the end of the recipe if you want to make this in a WLS friendly version and thanks for posting it.


MINI CHICKEN POT PIES
Semi-Homemade Cooking 2 by Sandra Lee

makes 12 appetizers
prep time 15 minutes
cooking time 45 minutes

Who wouldn't take quick comfort in these petite pies stuffed with herbed vegetables and tender bites of white meat chicken? A scaled-down version of the kind Mom made, these minis feature frozen vegetables, canned chicken breast, and ready-made phyllo dough. Each pie is baked in an espresso cup—a cute contemporary twist that perks up any occasion.

• 1/3 cup chicken broth, Swanson®

• 8 ounces frozen mixed vegetables (corn, peas, carrots)

• 2 cans (10 ounces each) chicken breast, drained, Hormel®

• 1/2 can (10 3/4-ounce) condensed cream of celery soup, Campbell's®

• 1 tablespoon garlic herb seasoning blend, McCormick®

• 1/4 cup butter, melted

• 5 sheets phyllo dough, Athens Foods®

• Black pepper

1. Preheat oven to 375 degrees F.

2. In a medium saucepan over medium heat, heat broth. Add frozen vegetables and chicken; simmer for 15 minutes. Add soup and seasoning blend; cook for another 5 minutes Set aside.

3. Arrange 12 oven-safe espresso (demitasse) cups 2 inches apart on a baking sheet lined with parchment paper. Fill each cup with 1 heaping tablespoon chicken mixture.

4. Brush melted butter over each sheet of phyllo dough, and cut each sheet into 3-inch squares. Top each cup with 5 phyllo squares; fold ends toward sides of cups

5. Bake pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.

To reheat: Place chilled cups on a baking sheet, loosely cover with parchment paper or foil. Bake at 300 degrees F for 10 minutes.

Use low sodium chicken broth. Use Healthy Choice or fat free soup. Use 'I Can't Believe It's Not Butter spray or Parkay spray (both are found with the butter in the dairy case of your grocery) instead of the butter. By doing this, you reduce both the fat and the sodium in the recipe without losing the taste.

Thanks Celadon. It helps to know I can post the recipes I find.