Another Block Island reference! I’m sorry I’m talking so much about this darn vacation!! But it will make sense – I PROMISE. When I was there I wanted to order chicken pot pie off of a menu but the woman told me it would take like an HOUR to come out.
We just didn’t have the time.
So, I made a mental note and ordered a chicken sandwich (or was it chili) instead. Then we went to see ‘The Breakers’ – but that’s a whole other story.
When I got home, I went food shopping and saw this little filo cups. I thought how FUN it would be to make mini chicken pot pies – something that you can cook in no time AND could be used for a dinner party as appetizers.
Here’s my recipe. Mind you – I used whatever I had in the fridge. You can add or omit however much you like.
Ingredients: (I don’t measure when I cook – so use more of what you like and less of what you don’t)
- Filo cups (about 24)
- 1 celery stalk
- 1 cup chopped onions – if you like use 1.5 cups
- 4 cloves minced (I zest it actually) garlic
- 1/2 cup of chopped sun dried tomato
- 1/2 can of Campbell’s Cream of Chicken Soup
- 2 pounds of chicken diced
- 1/2 cup of heavy cream
- salt and pepper to taste
- 2 tablespoons of oil
- 1 tablespoon of thyme
Brown chicken, thyme, salt and pepper in oil. Remember to cook through because this isn’t something that’s going in the oven.
Set aside once cooked. Reuse pan for veggies.
Next add a little more oil (perhaps another tablespoon) and brown the garlic and onions. About 5 min on medium heat. Then add the chopped sun dried tomatoes, carrots and celery. Salt and Pepper again. These have to cook through and soften because we are just arranging at the end. Cover for a few minutes to help work on the carrots.
Now, don’t freak out with this picture. It looks gross. But use a half a can of cream of chicken soup with 1 cup to 1.5 cups of water. Stir until all combined. Add the chicken back into the pan. Heat through for a few minutes.
Now comes the cream to give it that slow cooked home style taste. Add 1/2 cup of heavy cream. I might have put some more… 🙂 Did I mention this isn’t really a diet friendly recipe? Taste it first to make sure everything is soft enough to eat. Those carrots can be tricky.
So truthfully, I warmed the filo cups up prior to stuffing them, but I’m not sure it was worth the effort. I would just bring these down to room temperature before filling.
And enjoy!!!!!
To see more of my ‘Inside the Kitchen’ recipes, click here.
Sam
Saturday 22nd of December 2012
DO NOT PRESS PRINT ON THE RECIPE!! IT WILL PRINT THE WHOLE WEBSITE! IT WILL WASTER PAPER AND INK.
PLEASE FIX YOUR PRINT RECIPE BUTTON!!!!!!!
ria
Thursday 3rd of November 2011
Looks yummy- makes me want to throw a dinner party btw- I entered the Razzle dazzle Ruby giveaway
Deb
Friday 26th of August 2011
Oh seriously...what a delightful idea...THANK YOU for posting! Wow!!! But you really should try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt!
Thanks for sharing this recipe—truly!
Sara A.
Tuesday 23rd of August 2011
Yummy!! I really want to make those now! Thanks for the recipe. :-)
lizzys
Tuesday 23rd of August 2011
you're making me hungry:)
Vera
Tuesday 23rd of August 2011
Ma they were so good!