Cozy December Delights: Easy Meals for Chilly Nights

As December unfolds in the Midwest, the landscape transforms into a winter wonderland, painting everything in shades of white. The chilly air invites us to seek comfort and warmth, not just from layers of clothing but also from hearty, cozy meals that soothe the soul. 

One dish that embodies the essence of winter is the classic Chicken Pot Pie. The combination of tender chicken, hearty vegetables, and a creamy sauce encased in a flaky crust creates a symphony of flavors that warms both body and soul. The golden-brown crust, when pierced, releases a burst of steam carrying the enticing aroma of a home-cooked masterpiece.

Another favorite that often graces tables during December is Chicken and Dumplings. The tender chunks of chicken swimming in a rich, savory broth, accompanied by soft, pillowy dumplings, create a texture symphony that's both hearty and delightful. The Chopping Block has an upcoming virtual Chicken and Dumplings class that is perfect for creating a cozy classic in your own home. 

For this Mini Chicken Pot Pie recipe, I use my original Skinny Pizza Dough for the crusts. If you haven’t heard of it, I've also used it to make Bagels, Cherry Cheese Danishes, Healthy Chicken Bake, and of course, pizza! It’s a versatile dough that can be used for baking both sweet and savory recipes, and works perfectly for these pies.

Skinny Pizza Dough Mini Chicken Pot Pies

Scroll down for a printable version of this recipe 

For the dough:

Full batch makes 22 ounces, or about 7 mini pies

Prep Time: 5 minutes

Inactive Time: at least 12 hours

2 cups self-rising flour

1/2 cup non-fat Greek yogurt

1 teaspoon yeast

1 teaspoon salt

1/2 to 3/4 cup water

Note: make the dough ahead of time; it stores in the fridge in an airtight container for up to 7 days.

For the filling:

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Makes: 4 pies

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1.5 cups chicken broth

1/2 cup unsweetened almond milk

2 cups chicken breast, cooked and chopped

2 cups mixed vegetables (from a 15 ounce can, drained)

1 tablespoon Italian seasoning

12 ounces skinny pizza dough, divided

1. Make Skinny Pizza Dough according to instructions here.

2. In a stock pot, melt the butter. Add the flour and cook for one minute. Slowly add the chicken broth and almond milk, stirring until sauce is thickened.

3. Remove from heat and stir in chicken, veggies, salt, pepper and Italian seasoning.

4. Using a 4 inch tart pan, use 1.5 ounces of dough for the bottom, and measure out 1.5 ounces for the top.

5. Fill with 1/2 cup of the chicken/veggie mixture. Top with second dough, and cut a slit on the top to let the steam escape.

6. Bake at 425 degrees F for 20 minutes. Let cool in the tart pan for 5 minutes before removing.

These might be mini versions of a childhood classic, but they are packed with flavor and very filling! As we head into December, there’s no better time to get lost in your kitchen and warm up over the stove. Chicken and Dumplings and Chicken Pot Pies are also great meal prepping options as they can be made ahead of time and stored in the fridge or freezer until ready to eat. If you’re hosting over the holidays and need some delicious fan favorites to make, both of these are fantastic options that anyone can make!

If you love to learn how to cook different dishes, have a company holiday party to plan for, or want to cook with your BFF, be sure to check out the rest of our class offerings! I can’t think of a better way to team build or celebrate for the holidays than with The Chopping Block family. Think about booking your next party, no matter the occasion!

Yield: 4

Author: Biz Velatini

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Skinny Pizza Dough Mini Chicken Pot Pies

Prep time: 10 MinCook time: 20 MinInactive time: 12 HourTotal time: 12 H & 30 M

Ingredients

For the dough

• 2 cups self-rising flour
• 1/2 cup non-fat Greek yogurt
• 1 teaspoon yeast
• 1 teaspoon salt
• 1/2 to 3/4 cup water

For the filling

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1.5 cups chicken broth
• 1/2 cup unsweetened almond milk
• 2 cups chicken breast, cooked and chopped
• 2 cups mixed vegetables (from a 15 ounce can, drained)
• 1 tablespoon Italian seasoning
• 12 ounces skinny pizza dough, divided

Instructions

For the dough

1. In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of 1/2 cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.
2. Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.

For the pot pies

1. In a stock pot, melt the butter. Add the flour and cook for one minute. Slowly add the chicken broth and almond milk, stirring until sauce is thickened.
2. Remove from heat and stir in chicken, veggies, salt, pepper and Italian seasoning.
3. Using a 4 inch tart pan, use 1.5 ounces of dough for the bottom, and measure out 1.5 ounces for the top.
4. Fill with 1/2 cup of the chicken/veggie mixture. Top with second dough, and cut a slit on the top to let the steam escape.
5. Bake at 425 degrees F for 20 minutes. Let cool in the tart pan for 5 minutes before removing.

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