Pot pie probably isn't the first food to come to mind when you think chic dinner party appetizer, but why not? Filled with a traditional chicken or turkey mixture, these pot pies of mine go from a last minute microwave dinner to a fresh, sophisticated finger food for your party.
You can really get creative with what ingredients you put into these guys and it's a great recipe to use if you're looking to keep costs down. And as much as we love shrimp cocktail, given the choice at a winter dinner party, you bet we're grabbing one of these warm and cozy bites without thinking!
Note: If purchasing the mini tart shells at your local supermarket be sure to buy savory rather than sweet shells.
5 chicken breasts cut up in small pieces
1/4 cup margarine
1 10-ounce can of cream soup
2 cups frozen vegetables
salt and pepper to taste
garlic powder to taste
flour (as needed)
milk (as needed)
If not using leftovers, cook your chicken and set aside. Melt 1/4 cup of margarine in a pot, then add flour to the margarine until it becomes a thick paste.
Add your milk until the pasty mixture takes on more of a thick sauce appearance, stirring constantly.
Add 1 can of cream soup and 1/2 a cup more of milk if needed. Make sure sauce is slightly thick.
Pile in your frozen veggies, chicken and seasonings, then cover and cook on a low heat for about an hour, stirring occasionally.
Spoon out your mixture into pre-made or store brought tart shells and serve.