Family-style mini chicken pot pies
Editor's note: An apparently hungry computer "ate" the Light and Local column last week, so it's running this week. The column usually appears every other week in the Wednesday Taste section.
A few weeks ago as we drove past Waimanalo, on our way to my friend Jan Schmidt's home, for a book signing, I experienced feelings of nostalgia. She just published her book, "Saying Goodbye to Your Pet Companion." It's beautifully written and will capture your heart, especially if you own a pet.
As we drove past Hinalea Street in Waimanalo, I felt I was taking a trip down memory lane. As I gazed up to our old house on the top of the hill, I remembered that one of the things I really looked forward to was watching "snowy reception" of "I Love Lucy." Having our own TV trays and individual pot pies made it extra special. It was such a treat, because instead of sitting in our same old kitchen booth we got to sit together in the living room and watch television. What a privilege that was.
These are simple pleasures by today's entertainment standards, but so endearing because we spent time together sharing our comments and laughter. I especially loved the show when Lucy added too much yeast to her bread. Desi nearly fainted when he saw the bread oozing out of the sides of the oven door. I also got a kick out of the segment showing Lucy stomping on grapes, trying so hard to make wine. I can still recall these episodes as if it was yesterday. Somehow the shows, even with the poor reception, were enhanced by those chicken pot pies. I look back and shudder to think of how much fat we were taking in. While reminiscing during my "Waimanalo Blues," I decided to revise those memorable pies with this version. For this, you will need six mini tart pans or six oven-proof ramekins or demitasse cups.
LIGHT MINI CHICKEN POT PIES
Preheat the oven to 375 degrees. In a medium saucepan, heat the chicken broth and add the frozen vegetables and chicken breast and simmer for 15 minutes on medium-low heat. Add the soup and garlic and curry powder and cook for 5 minutes and set aside. In a jelly roll pan lined with aluminum foil place 6 miniature tart pans and spray with butter-flavored spray. Fill each cup with the chicken mixture. Remove 5 sheets of dough from the phyllo package (re-freeze the remainder) and place on a plastic-wrapped surface. Cover the sheets with another piece of plastic wrap and a damp, clean dishcloth. Carefully remove one sheet at a time and spray each sheet with butter-flavored spray and stack one over the other. With a serrated knife cut the lengthwise stacked sheets into thirds then cut the width into a half. Carefully remove the squares and neatly tuck the edges of the sprayed phyllo under the edges of the filled pies. Spray the tops with butter-flavored spray. Bake in a 375-degree oven for approximately 25 minutes or until the crust turns golden brown. Serve warm with a tossed salad.
Serves 6.
