Mini Chicken Pot Pies

This recipe was for really mini chicken pot pies, using demitasse cups. I don't own demitasse cups so I decided to use the same ramekins I made the souffle in. This recipe uses chicken in a can, so it kind of resembles tuna fish. The preparation of this dish was pretty straight forward. The hardest thing for me was working with the phyllo sheets and buttering them.

I'm not sure if my larger pot pies are different, but the recipe called for baking them for 25 minutes to get the top golden brown. I only baked mine for 11, it looked done to me.  I enjoyed the flavor of the chicken mixture although the consistency was a bit off. It was like the chicken was shredded, and I think the excess water from the chicken didn't make the pie as creamy as it could have been. If I were to make this again, I'd probably just use some pre-cooked Purdue chicken strips that I would cube.

Diversion #1: Dark Chocolate Souffle

Not a recipe in the cookbook. Rus got me some ramekins, so i was thinking of what i could make in them. And I thought of a souffle. I've never had one and just know what I hear about them from the TV, that they deflate. I found this recipe. And gave it a shot.

I successfully separate eggs for the first time. Also i whipped egg whites for the first time into stiff peaks. I was ready to give up and have Rus take over, but I kept at it for over 10 minutes and was finally done.

The souffle had risen, but i forgot to take a picture and by the time i remembered, It had deflated. I have to say that this is really simple and delicious. I'd definitely make it again.