Grateful Grits

There’s something about chicken pot pie that just speaks to my soul – it’s the ultimate comfort food, my culinary sanctuary. Imagine a flaky, golden-brown pastry cocoon cradling a luscious blend of creamy perfection, a medley of wholesome vegetables, and succulent chunks of hearty chicken. It’s a symphony of flavors that dances on your taste buds.

What sets this chicken pot pie apart from the conventional ones is its ingenious twist – a single-serving marvel that’s tailor-made for individual indulgence. Gone are the days of portioning out slices; now, each person gets their own little pot of joy. And the best part? It’s a breeze to whip up.

Whether you’re crafting a cozy family dinner or elevating your hosting game at a gathering, these personal pot pies are guaranteed showstoppers. Picture the delight on your guests’ faces as they savor the exquisite layers of flaky crust, rich velvety filling, and the hearty goodness within. It’s not just a meal; it’s a culinary masterpiece, effortlessly impressing anyone lucky enough to partake. So, whether you’re feeding the family or throwing a soirée, these personalized chicken pot pies are your secret weapon for culinary triumph.

Alright, buckle up because we’re diving into the culinary adventure of crafting the perfect chicken pot pie! Let’s kick things off, shall we? First on the list is 1.5 pounds of boneless, skinless chicken breasts – the star of our savory show.

Place these chicken breasts on a trusty cutting board and give them a cozy cover of plastic wrap. It might seem like a simple step, but trust me, it’s the unsung hero that keeps the mess at bay and ensures your post-cooking cleanup is a breeze. Now, armed with a tenderizer, let’s give those chicken breasts a rhythmic beating until they’re harmoniously even throughout.

With our chicken now in perfect form, it’s time to elevate the flavor profile. Season generously with a pinch of salt, a sprinkle of pepper, and a dash of thyme, making sure to coat both sides for a symphony of flavors. Meanwhile, preheat the oven to a toasty 400 degrees, and here comes the magic touch – toss two tablespoons of butter into an oven-safe dish that’s about to embark on a transformative journey in that preheated oven.

As the butter works its melty charm, let’s dunk our seasoned chicken into this golden pool of goodness. Pop it back into the oven and let the alchemy happen for a tantalizing twenty minutes. The result? Juicy, flavorful chicken that’s begging to be the heart of our pot pie.

Once our chicken masterpiece is out of the oven, resist the temptation to dive in right away. Allow it to bask in its glory for a humble five to ten minutes, letting the flavors settle and the juices redistribute. Then, with precision and anticipation, cut that succulent chicken into bite-sized pieces, placing them in a roomy mixing bowl.

And there you have it, our hero chicken is prepped and ready, patiently waiting to play

its role in the grand symphony of flavors that is our

chicken pot pie. The stage is set, the ingredients are harmonizing, and we’re just getting started on this culinary crescendo. Stay tuned for the next movements as we layer on more goodness to orchestrate the perfect personalized pot pie experience!

When it comes to preparing the vegetable side, I opt for the vibrant orange hues of three carrots, expertly diced and ready to embark on a flavor journey. Embracing simplicity with a touch of sophistication, I nestle these carrot delights snugly into a foil packet, transforming them into culinary treasures waiting to be unveiled.

A generous drizzle of extra-virgin olive oil plays the role of the gourmet conductor, orchestrating a symphony of flavors that will dance on your taste buds. To elevate the experience, I sprinkle a pinch of salt and a hint of aromatic thyme over the carrots, ensuring each bite is a harmonious blend of earthy sweetness and herbal notes.

To bring this masterpiece to life, I set the stage in the oven, preheated to a perfect 400 degrees Fahrenheit. The carrots take center stage in their foil packet, roasting to perfection for approximately thirty minutes. Now, let’s talk strategy—I strategically place the foil packet within the protective embrace of a Pyrex dish, a culinary fortress designed to catch any rebellious drips of oil. A proactive measure, because, let’s face it, I’m all about culinary finesse without the aftermath chaos.

As the carrots undergo their metamorphosis in the oven, this is the opportune moment to multitask. With the chicken sizzling away in its own culinary realm, my kitchen becomes a stage where synchronized cooking unfolds. It’s a culinary ballet, and I revel in the orchestrated chaos of flavors and aromas converging to create a symphony of satisfaction.

So, there you have it—a culinary adventure that not only tantalizes the taste buds but also embraces the art of efficiency. It’s about savoring the process and creating a masterpiece in the kitchen, all while minimizing the aftermath cleanup—because who says cooking can’t be both an art and a science?

To conjure up the delectable “goo,” commence by blending a can of cream of chicken infused with aromatic herbs, harmonizing its savory notes. Enhance this savory symphony by incorporating approximately a cup of finely shredded cheddar cheese, imparting a rich and indulgent undertone.

Once the carrots have completed their culinary dance, introduce them to the luscious embrace of the cream of chicken amalgamation. Let these vibrant carrots luxuriate in the creamy concoction, allowing the flavors to intermingle and create a palatable masterpiece. This fusion of creamy chicken, aromatic herbs, and velvety cheddar elevates the dish, transforming it into a culinary sensation that will tantalize the taste buds with each delightful bite.

Reduce the oven temperature to 375 degrees. If you happen to possess a generously-sized muffin tin, that’s the most convenient vessel for crafting these delectable treats. In case you’re without one, fret not—I’m ready to guide you through an alternative approach. Begin by generously greasing the large muffin tin. Gently elongate the grand crescent rolls, ensuring they snugly nestle into the muffin tins and spill slightly over the edges. Now, let’s layer the flavors: introduce a portion of chicken into each waiting tin, followed by a lavish dollop of the creamy chicken mixture. Assemble the pot pies by folding the crescent rolls over the top, meticulously sealing any potential gaps. Slide the tin into the oven and bake for 12-15 minutes or until a tempting golden brown hue graces the surface.

If, however, a muffin tin isn’t part of your culinary arsenal, fear not—I have a solution for you. Simply extend the crescent roll, deposit the chicken in the heart of the triangular canvas, generously spoon on the cream of chicken mixture, and artfully fold the sides of the triangle to create a secure, enclosed crescent. Pop it in the oven at 375 degrees and let it bake for 12-15 minutes until the crescent achieves a delightful golden brown finish. Regardless of your choice, the result will be a mouthwatering masterpiece ready to tantalize your taste buds.

Chicken Roll Ups

Ingredients:

1.5 lbs. of boneless skinless chicken breasts

4-5 carrots diced

2 Tablespoons of unsalted butter

1 can of cream of chicken with herbs

1 cup of shredded cheddar cheese

Olive oil

Salt

Pepper

Thyme

1 8 count Grand Pillsbury Crescent Rolls

Directions

1. Preheat oven to 400 degrees. Using a tenderizer, pound chicken so that it is uniform throughout. Season with salt, pepper, and thyme. In an oven safe dish, melt two tablespoons of butter. Dredge the chicken in the butter and bake for 20 minutes. Allow to rest for 5-10 minutes. Cut into bite size pieces and set aside.
2. Dice four to five carrots and place in a foil packet. Drizzle with olive oil and season with salt and thyme. Put the foil packet in an oven safe dish to ensure the olive oil doesn’t drip onto the oven and bake for thirty minutes.
3. In a mixing bowl, combine cream of chicken, cheddar cheese, and carrots.
4. Stretch out each crescent roll onto a muffin tin or stretch each on onto a baking sheet. You will need to use a rolling pin. Portion the chicken into each crescent roll, then add a dollop of the cream of chicken mixture. Fold each crescent roll to ensure that each crescent roll is sealed.

 Bake at 375 degrees for 12-15 minutes, or until golden brown.