Recipe of the Week: Muffin Pan Chicken Pot Pies.

The following recipe for Muffin Pan Chicken Pot Pies is from SurvivalBlog reader G.S.. This makes miniature pot pies for individual servings, rather than one big pie. One advantage is that this method takes less cooking time than baking a big pot pie.
Notes: You can use any leftover cooked vegetables in this recipe. You can also substitute other types of cheese.
Serve hot, but not too hot, to avoid and of the dreaded “Chicken-Pot-Pie-Tongue” burns.
These do not store well refrigerated, for re-heating. The crust loses its crisp consistency.
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