Spinach Pie to Individual Chicken Pot Pies

You know what they say about the best laid plans...

Since last week I've had some mighty bad heartburn. (The Old Wives say this little one's gonna have as much hair as his or her brother does!) Heartburn? What's so bad about that? Well, let's just say it doesn't make me have much of an appetite- for eating or cooking.

But, now I'm on Pepcid, which seems to be working... and I was able to do a little cooking last night for me and the H.  His daddy was on the road... and ate Woodfire Grill in Atlanta, Top Chef finalist Kevin Gillespie's place. Mark was pretty darn satisfied with his meal. I'm trying not to be jealous! But seriously... Look at the menu:

Peabody was calling for warm and satisfying with no spiciness to rile up the bile. So H and I made Chicken Pot Pies. (Ina's Spinach Pie will have to wait! As well as the other yumminess I had planned!)

Meal~ 

Easy Rosemary Chicken Pot Pies

Watermelon Pieces

Ingredients (Makes 6 individual pies)

1 lb chicken breasts, milanesa style (thin-sliced)

2 tbsp extra virgin olive oil

1 tbsp fresh rosemary, chopped

kosher salt and black pepper

3 tbsp salted butter

1 small onion, chopped

1/4 c flour

3/4 c chicken broth

1 1/2 c milk

1 1/2 frozen peas and carrots mix

additional salt and black pepper to taste

1 pkg refrigerated biscuits, buttermilk or homestyle

PH oven to 375 degrees. Place chicken breasts on baking sheet. Drizzle with olive oil and sprinkle with rosemary, salt and pepper. Toss to coat both sides of chicken. Place in oven. Bake 15-25 minutes or until cooked through and juices run clear. Remove to cutting board. Chop into bite-size pieces.

While chicken is cooking, add butter to a large saucepan over medium heat. When butter melts, add onion and cook until barely translucent, 3-5 minutes. Add flour and stir constantly until a paste forms. Gradually add chicken broth and milk, stirring until mixture is combined. Reduce heat to a simmer and cook until liquid thickens slightly. Add frozen vegetables and cooked chicken. 

Reduce oven heat to 350 degrees. Ladle soup mixture into individual ramekins. On a work surface, gently press biscuit dough to flatten until large enough to cover ramekins. Place flattened dough on top of soup mixture. Place in oven and bake until dough is golden and cooked through. Approximately 15 minutes. Serve with watermelon slices... good for the pregnant belly. Or anyone else who needs some lycopene!

Toddler Mods: If your kiddo doesn't like foods "all mixed up," reserve some chicken and heat peas and carrots separately. Bake a single biscuit off to the side of the pot pies. H helped me season the chicken, and flatten the biscuits. He's a fab sous chef!