Teatime Catering Awesome Review plus Bonus Recipe!!
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| Miniature Chicken Pot Pies |
Don’t you want to dig into this RIGHT NOW???!!! I had some left over boneless chicken breast from a recent wedding reception we catered in Northern Virginia, and the light bulb went off: miniature chicken pot pies. What’s not to love?
First the bride review from Katie:
“Perfect! Everything on the menu was remarkable, the highlights being the chicken satay, roast beef with Cabernet cream sauce, and the mini crab cakes. The wedding cake Ruth made for us was a chocolate fudge raspberry cake which dropped the jaws of all our guests. It was like nothing we’d ever had before. I would hire Teatime again just for the cake. The Teatime Catering team was highly helpful and courteous. Many of our guests came up after the wedding and commented on how well they were attending to everyone. As we were setting up our wedding venue, Ruth’s staff were creative in their suggestions of how to arrange the furniture to better serve our needs. We had a great experience with Ruth and Teatime Catering. I have already started to pass along Teatime’s business card to friends planning weddings in the near futures. Make the smart choice and hire Teatime for your wedding!”
(happy feet dance)
And now the recipe.
Miniature Chicken Pot Pies
Left over boneless chicken, rotisserie store bought chicken perfect
2 cups frozen then thawed mixed veggies (any kind)
1-2 cups cubed cooked red bliss potatoes with skin
1 12-16 ounce jar commercially prepared gravy
2 TB butter
1 package pre made pie crust
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| first: the veggies |
Line a baking sheet with miniature ramekins. If you don’t own any of those, use muffing tins. Combine cooked veggies, potatoes and gravy. Add melted butter and any herbs you might want for additional flavor (rosemary or fresh sage a great option). Mix thoroughly and spoon into ramekins.
Roll out prepared pie crust and cut into circles slightly larger than the ramekins.
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| then the pie crust… |
Drape over the ramekins, tuck in the sides, and scatter left over crust across the tops. Bake for approx 1/2 hour at 350 degrees until golden brown. I am not making this up: I ate this for breakfast – lunch – dinner the next day.
This is one of the perks of being a caterer. There is always leftover food lurking about. And nothing screams comfort food like a pot pie.
Your welcome.
www.teatimeinc.com