What’s not to love about the classic dinnertime favorite:

Chicken Pot Pie!?!?!

…

Nothing, that’s what!

And why not make it even better…for your body, for your mind, and for your psyche?

You see, I’ll explain (Don’t lose me, here):

Your body:

• Already portioned out for you.
• Tons of veggies and protein.
• No butter…just a bit of olive oil.

Your mind:

• They are super cute…and tiny…and baby, so that makes you happy!
• Fall is here and the biscuit topping is pumpkin flavored…happy again!
• While they are baking, you can clean the kitchen so you have nearly no dishes after dinner…happy again!

Your psyche:

1. These are just going to make you happy and feel good.
2. Done.
3. And done.

So go make these for you and your family.

You will be happy.

They’ll be happy.

And maybe y’all will be so happy that you’ll sit down to family game night!

Woo-hoo Scrabble (my family’s game of choice)!

Classic, Lighter, & Miniature Pot Pies

adapted from Chocolate & Carrots

Ingredients

• 2 large carrots, sliced
• 2 large celery stalks, sliced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 tablespoon poultry seasoning
• 1/4 teaspoon fresh ground black pepper, or to taste
• 3 tablespoons unbleached all-purpose flour
• 2 cups water
• 2 vegetable bouillon cubes
• 2 bay leaves
• 1 cup roasted chicken, shredded
• 1 cup frozen peas
• 1 cup whole wheat flour
• 1/2 cup canned pumpkin
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 cup light buttermilk (I used 1/2 cup skim milk and 2 tablespoons buttermilk powder.)

How-To

1. Sauté the carrots, celery and onion in the olive oil, over medium high heat, until tender.
2. Stir in the poultry seasoning and pepper until coated.
3. Stir in the flour until coated.
4. Pour in the water, stirring until blended.
5. Add in the bouillon cubes, bay leaves, roasted chicken, and frozen peas.
6. Let simmer for at least 30 minutes or until thick and creamy.
7. Meanwhile, preheat the oven to 350°F.
8. Set out a baking sheet that will fit all of your ramekins.
9. Mix the whole wheat flour, pumpkin, poultry seasoning, pumpkin pie spice, baking soda, and buttermilk together until just combined.
10. Ladle the stew into your ramekins about 3/4 the way up.
11. Scoop about 2 tablespoons of the dough out onto the top and flattening a little bit with the back of your spoon.
12. Repeat until all of the ramekins are completed.
13. Bake for 20 minutes, or until the biscuit tops are light brown and baked throughout.
14. Serve and enjoy!

Servings: 6 (7 ounce) ramekins