When it comes to dinner, I subscribe to the “use whatever you have on hand” philosophy. This recipe lets me do just that. I admit I was a little intimidated to make a traditional recipe like pot pie, but this was unbelievably simple. I love how this 4-ingredient version makes me feel like I’m making a classic, but still putting my own twist on it.
Here's how I make it my own:
- Cheese! “Gee, I really wish this didn’t have cheese in it,” said no one, ever. A sprinkle of cheddar never hurt anybody, including these adorably mini pot pies.
- Extra veggies, please. I tossed some broccoli and spinach into the mix and the results were extra satisfying. This is a great way to get more greens and actually like it.
- Quick chicken. Rotisserie chicken is my not-so-sneaky shortcut for any recipe that calls for cooked chicken. It’s so easy and cost-effective, what’s not to love?