No other way to describe this dish…it’s de-leash-ous! Makes 12 chow-down chickey pies

  • 2 Cups Minced Cooked Chicken (5 pulses in the food processor)
  • 1 ½ Cups Chopped Fresh Veggies (green beans, carrots, peas), Blanched Briefly in Boiling Water
  • 1 ¾ Cups Homemade Chicken Stock (see Three Dog 3rd Day January 2013) or canned, low-sodium chicken broth
  • 2 Large Eggs, Slightly Beaten
  • 3 Cups Bread Crumbles

Preheat the oven to 350°F. Grease a 12-cup muffin pan with nonstick vegetable spray.  Mix together all the ingredients in a bowl. Fill the muffin cups with the mixture, pressing down firmly. Bake for 20 to 25 minutes, or until heated through. Cool to room temperature before serving. Store covered in the refrigerator for up to 3 days!

Find other great recipes in the Three Dog Cookbook.

Chickey Pug Pie