I couldn't resist this Challenge! We have SO many miniature plates, cups, bowls, glasses, etc. (service for 12) from our Coronado Iron Chef Concerts in the Park and I love the idea of a "tasting" or tapas menu where everyone can sample all of the gourmet creations, but in small portions. When I think of creating mini versions of my favorite indulgences, my mind goes into overdrive. Obviously, you can plate mini servings or mini versions of almost any dish. When you go to the effort of making mini-pizzas, sliders, or baby cheesecakes and tarts, you aren't going to make just two. That's when willpower and portion control must come into play. It's much easier to overeat when you have a large baking dish full of lasagne, or a large pizza, sitting there in front of you. But when you create mini-servings of an indulgence, in a cute serving dish, you are less likely to overeat.
We wanted to get the ball rolling on this new Challenge with our mini chicken pot pies. We used leftover chicken from some chickens we brined and roasted. We used basic chicken pot pie ingredients - onions, carrots, celery, garlic, peas, chicken broth, cream, thyme, white wine, and added saffron and a little coarse mustard, which we really like in chicken pot pie. For the mini versions, we baked Pepperidge Farm Puff Pastry Shells, spooned the filling in, and topped with the little puff pastry tops. Our second photo compares a typical serving to the mini version. I think this would be a great theme for a dinner party - everyone brings minis!