So as we all know especially when kids are younger we get into ruts with our meals, whether it is because we have a picky eater or just time crunches but you tend to have a dozen or so meals that you cycle through. My kids are getting bigger and they will try a lot more these days but I also have my mom to figure in to the meals and she is a little pickier, she just didn't grow up with much variation of tastes or spices. So recently I have been trying out new things, some classic Midwest dishes and some ethnic dishes too. My friend Heather has a new blog to let us know what she is baking. wow I love that blog. I don't have time to post that much so I will just start dropping some of my successes here to share with you all. The most recent raving success was pot pie. I know it is pretty old school but hey if it was bad it wouldn't be around so long. This one I made up from a few different recipes and ad libbed a little too. I will put it down here as much as I remember since I am at Jury duty right now and can't check my sources at home.
Cheryl's Cheesy Mini Pot Pies
A couple large chicken breasts cooked and diced
1 can broccoli cheese soup undiluted
1 can cream of chicken soup
broccoli steamed to par cooked
double crust pie crust from red checked cook book
shredded Colby jack cheese
On stove heat soups and meat until smooth
make Pie crust dough and line mini pie tins or large muffin tins with rolled out dough
Scoop equal amounts of chicken and sauce mixture in tins and top with broccoli and some cheese. top with remaining pie dough and crimp sides. Vent tops
bake for 30 in 425* oven when tops are golden let stand 5-10 minutes and enjoy
Yumm
This even re heated pretty good in the microwave for mom lunch the next day.
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