We had this one the other night and it worked out so well, other than the crescents on the top not cooking all the way through. (They don't make cornmeal twists anymore. If you want cornbread topping, use Jiffy mix instead. Just a dollop on each mug) I realized I probably braided them too thick and should roll out the dough first and only put a few thin strands on each mug instead of packing the top full of it. (Who doesn't want a ton of bread??) Otherwise, my friend Jane said when she makes pot pies, she just cooks the bread separately and then puts it on the top once everything is cooked. I also added more pepper, salt, and I cooked my chicken in minced garlic and added salt & pepper there.
Mini-pot pies in coffee mugs
- 1/2 cup all-purpose flour
- 1/2 tsp. ground sage
- 12 oz. skinless, boneless chicken breast halves
- 2 Tbsp. cooking oil
- 2 cups frozen mixed vegetables
- 1 14-oz. can reduced-sodium chicken broth
- 1/2 cup milk
- 1 11.5-oz. pkg. refrigerated cornbread twists
- 1/2 cup shredded Mexican cheese blend
- Salt & Pepper
Directions1. Preheat oven to 450 degrees F. In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper. Cut chicken in bite-size pieces. Add to bag; coat.
2. In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes or until chicken is cooked through. In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Add about 2 T of the flour mixture to pan. Bring to boiling; stir and let reduce and thicken for a minute or two. Divide chicken-vegetable mixture among four small baking dishes. Separate corn bread strips (Jiffy or Crescents) place four strips over chicken-vegetable mixture in each dish(Make sure they are thin, or bake them separately) Sprinkle with cheese. Bake 9 to 10 minutes. Serves 4.
TIP: Make sure that your coffee mugs say "oven safe" on the bottom of them. If not, use small cooking dishes or just make this in a casserole dish as a larger pot pie. To find oven safe dishes, go here.