The girl can cook! Reality TV star, author and style icon Lauren Conrad has show and telled the recipe for her famous mini Chicken Pot Pies. They are the perfect offering at a get-together or party and a much healthier (and slightly fancier!) version than the party pie.
What you’ll need:
2 rolls of whole wheat refrigerated biscuit dough (this is Lauren’s recipe – but I used store-bought shortcrust pastry – youo can use puff pastry if you prefer, or you can make your own pastry from scratch!)
1 cup diced russet potatoes
1 cup diced carrots
1 cup peas
1 cup diced green beans
1 cup diced onion
1 cup roasted chicken, shredded
salt and pepper for taste
5 cups chicken broth (to make these heartier, use cream of chicken soup)
What to do:
Preheat the oven to 220 degrees. Then, in a large bowl, mix together your diced vegetables, chicken broth, eggs, and shredded chicken. (For the chicken, I just bought a whole roasted chicken from the supermarket, pulled the meat off the bone, and shredded it.)
Take your whole-wheat dough and, using your fingers, divide it into the muffin holes, forming a mini crust in each.
Fill each muffin hole with your pot pie mixture. I filled mine up pretty full (but not so they overflowed) because I wanted more filling than dough in my pot pies. Sprinkle a touch of salt and pepper on top of each pot pie.
Bake for 25-30 minutes until each one is golden brown. Share around and Enjoy!
Thanks to Laurenconrad.com for the delish recipe!
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