Mini Cheesy Chicken Pot Pies

I recently got a Breville Mini Pie Marker (http://www.williams-sonoma.com/products/breville-pie-maker-bpi640xl/) and have been dying to make my first batch of pies. For my first challenge I made Cheesy Chicken Pot Pies.

The good thing about this recipe is that it can be changed to accommodate those who have yet to experience the awesomeness of this pie maker. I will include the original recipe at the bottom of this entry.

Ingredients:

1 1/2 lbs chicken, diced and cooked

1 pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), cooked till al dente, drained

2 cups Shredded Sharp Cheddar Cheese

2 cans  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

2 boxes of refrigerated pie crust (the box that contains 2 rolls of pie crust- so 4 rolls of crust total) 

1/2 tbs garlic powder

pepper to taste

Directions:
COOK vegtables in a double strainer pot until al dente (still has a slight crunch).
COOK diced chicken until fully cooked
MIX chicken, cheese, soup, garlic, pepper and vegetables into large bowl

REHEAT pie marker.
UNROLL dough and cut out the pie tops and bottoms using the pie cutters; This awesome pie marker came with pie cutters. I cut out 12 servings from the 4 rolls of dough.
BAKE After the pie maker has gone through preheat for two cycles begin to assemble and bake your pies. 

http://www.kraftrecipes.com/recipes/cheesy-chicken-pot-pie-114144.aspx

Farmers Market Chicken Skillet

When I made this recipe I was feeding myself and two grown men so I doubled everything. At the bottom of this entry you will find the original  recipe from the Kraft website. I must say this was a delicious dish and will definitely be made again!

Ingredients:

1 1/2 lbs.  linguine, uncooked

12 small  boneless skinless chicken breast halves (3 lbs.)

1/2 tsp.  black pepper

4-6 Tbsp.  olive oil, divided

4 zucchini, sliced

4 yellow squash, sliced

4-7 cloves  garlic, minced (we like garlic)

2 cups  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4 cup  chopped fresh basil

1/2 cup  KRAFT Grated Parmesan Cheese

  

Directions:

COOK pasta in large pot as directed on package, omitting salt.
MEANWHILE, sprinkle chicken with pepper. Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic; stir-fry 3 min. or until squash is crisp-tender.
DRAIN pasta, and return to large bowl. (at this point I added about 1 Tbsp of the olive oil and 1-2 cloves of garlic to the pasta to add flavor and prevent from sticking before topping with chicken, squash and remaining ingredients

http://www.kraftrecipes.com/recipes/farmers-market-chicken-skillet-135654.aspx