Mini..

Most people make their new year's resolution to a be a mini-er version of them self. Start with exercise and end with a mini-er dinner. Try these mini sized chicken (or turkey or vegetarian) pot pies! You will need 4 each 8-10oz ramekins (custard cups).

1 1/2 cups frozen mix of peas, carrots and corn (add broccoli too if you would like!)
1 cup chicken, cubed (use left over if you have it)
1 cup fat free milk
1/2 cup fat free evaporated milk
2/3 cup instant potatoes (or left over mashed potatoes or baked potatoes)
1/2 teaspoon dried time
1/2 teaspoon dried basil
1/4 teaspoon dried sage
salt and pepper
1 package Pillsbury crescent dough or 1 recipe biscuit dough from strawberry shortcake recipe in previous post
1 egg
1 tablespoon water

1. Heat oven to 400
2. In a 2 quart pan heat chicken, herbs, milks, potatoes, and vegetables. Season with salt and pepper. Cook about 5-10 minutes - stirring frequently so ingredients don't burn to bottom of the pan. You want the potatoes to start to thicken the mixture.
3. Divide mixture between ramekins. Top with a section of crescent roll dough or a cut out of biscuit dough.
4. Whisk together egg and water - brush over tops of dough.
5. Place all ramekins on a baking sheet (in case some of the filling bubbles over!) place baking sheet in oven - cook about 12 minutes or until dough is lightly browned.
ENJOY!!!
***recipe could be made vegetarian by using navy and cannelini beans instead of chicken/turkey