Fall is here! I’m proudly pretty basic when it comes to all things holiday and fall is no exception. October is the beginning of holiday magic for me, and with that comes the desire to cook cozy food and spoil my loved ones with homemade dinners and mediocre baked goods. Now that I have a two year old, I feel like I can justify cooking naughty things for dinner instead of the usual protein veggies combo. This chicken pot pie is perfect for chilly fall evenings (or sweltering ones if you’re here in Florida – but hey a girl can dream).
I love food and cooking, but I’m pretty amateur, so lots of times I’ll start with a recipe and tweak it based on what I feel like doing. For this chicken pot pie recipe I started with Weeknights with Giada‘s turkey pot pie recipe. I chopped up rotisserie chicken instead of using turkey, beefed up the vegetable portions, and used my great-grandma’s pie recipe instead of store bought. Sometimes I’ll add other vegetables if I have them lying around. Making individual pies is more time consuming, so if you want to just make one big pie you can do that too with this recipe.
These cute copper ramekins were from Williams Sonoma, but they’re sold out. You can find similar ones here.
Wondering if you can copyright a recipe? I thought so.
Mini Chicken Pot Pies