Chicken And Vegetables With Mini Puffs Food

INDIVIDUAL (MINI) CHICKEN POT PIES

Steps:

• Using a medium-sized sauce pan, sauté the onions in butter for 5 minutes. Add the flour to make a roux, stirring until mixed.
• Slowly add broth and milk. Stir until thickened. Add the chicken and veggies. Pour into individual bowls.
• Cut the pie crust into strips and place in a criss cross fashion to the edges and pressing the dough around edges of the bowl.
• Bake at 425 degrees for 30 minutes or until golden brown on top.

EASY MINI CHICKEN POT PIES RECIPE

Steps:

• Preheat the oven to 350°F.
• Place 4-6 ramekins inside a larger baking dish or baking sheet. This prevents spills in the oven and makes it easier to transfer.
• In a Dutch oven or heavy-bottom saucepan, heat the olive oil, onions, celery, and bell peppers over medium-high heat. Cook for 3-4 minutes or until tender.
• Stir in the diced chicken, flour, and seasonings and stir to combine then cook for an additional 2 minutes.
• Add water, heavy cream, and the peas and carrots then bring to a boil, stirring constantly to prevent burning.
• Reduce heat to medium and continue cooking for 10-15 minutes until the mixture is very thick.
• Remove from heat, and divide the mixture between the ramekins.
• Cut the puff pastry into circles the size of the ramekins and place them on top of the filling mixture.
• Brush the tops of the pastry with melted butter.
• Bake for 25-30 minutes or until golden brown on top.

CHICKEN PUFFS

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

CHICKEN PUFFS

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

CHICKEN AND VEGETABLES WITH MINI PUFFS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides.
• Add the mushrooms and cook for 5 minutes, stirring.
• Transfer to a saucepan and add the cans of soup, sweetcorn, and 150ml water. Cover and simmer gently for 10 minutes.
• Cut out 16 small rounds from the pastry. Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes (freeze any leftover pastry).
• Share the chicken mixture between four dishes, top with the pastry rounds and serve with mash and carrots.

ALFREDO CHICKEN POT PUFF PIES

Steps:

• Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
• In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
• Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
• Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.