Facebook | Pinterest | Instagram So we’re in the kitchen getting dinner ready. Eric and Charlotte are coaching Truman on how to treat bugs. (You know, training him not to demolish them on sight.) “Be NICE to the bugs, Truman! Bugs are our friends!” Then I run my fingers through my hair and there it is. The tiniest (dare I say cutest?) little slug, waving its antennae at me. No bigger than my pinky fingernail. We both just stared at each other. Then I screamed. It’s a good thing Eric was there to enforce the “let’s be humane” lesson. Because that little slug would have been a goner. My hair has been getting longer, and although it’s obviously a gradual thing, I still feel like I’m not used to it. I know exactly why I had a slug in my hair: earlier I was doing acrobatic moves on my patio in the backyard to get shots for this Sugared Cranberry post. I seriously need to invest in some hair ties. We just moved to our new house, and I’m still trying to figure out where the best place to do my food photography is. Today I tried to shoot by the window right next to my sink, and this happened. That’s a mini pot pie. Literally down the drain. So, given the choice between a lost pot pie and an itty bitty slug, which would you choose? Priorities people.
Everyone loves them. Seriously. The kids will love them, you’ll love them, your parents will love them, your neighbors will love them. They’re a crowd pleaser for sure! They’re quick to make. They’re made with crescent roll dough for super easy prep and they’re ready in just 25 minutes. They’re versatile. These pot pies work as a meal, as an appetizer, or as a quick handheld snack.
Sometimes good things come in small packages…this is definitely one of those times. To freeze unbaked mini pot pies, follow the instructions in the recipe card through step 7, then wrap the whole muffin tin tightly (I’m talkin’ tin foil or plastic wrap) before freezing. That way all you have to do is take the pan out and bake straight from frozen, no need to defrost! You will probably need to add a few minutes to the baking time but otherwise, talk about easy. This could be a great way to prep for a crazy week where you KNOW it’s cereal for dinner unless you plan ahead (I know you don’t want your muffin tin stuck in the freezer for weeks). If you want to freeze cooked mini pot pies, let them cool completely, then wrap them tightly before freezing for up to 3 months. You could put one or two into a ziplock sandwich bag and just pull them out for a fast lunch. I know you could use the oven…but you’re going to use the microwave. Let’s just be honest with each other. Wrap them in a paper towel if you like or just stick them on a plate and cover them with the microwave cover, then heat from frozen for a minute or two depending on how awesome your microwave is.
