Individual Chicken Pot Pie Casseroles Food

INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat your oven to 375 degrees F.
• In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
• In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
• With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
• Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat oven to 425 F. Spray sides and bottom of baking dishes with non-stick cooking spray.
• Melt butter in a small pot over low heat. Stir in flour to make a smooth paste (this is called a roux).
• In a separate pan, bring chicken broth to a boil. Lower heat to medium-high. Add roux, a tablespoon at a time, to the chicken broth, continually whisking. Continue whisking until the mixture is thickened.
• Add milk, a little at a time, and continue stirring over heat until the mixture is smooth and has a pudding-like consistency. Do not allow to it get too thick as it will continue to thicken as it bakes in the crust. You can add more milk if it becomes too thick.
• Add chicken, mixed vegetables, poultry seasoning, salt, and thyme. Stir and set aside.
• Unroll the pie dough onto a floured surface. Roll dough out lightly. Using one of the dishes you are baking in as a template, cut the shape of the bottom of the dish out of the pie dough. You may need to gather pieces and reroll dough as you cut. Place a piece of dough in the bottom of each dish.
• Cut pieces out of dough to fit the top of each dish plus one extra inch all the way around.
• Fill each dish about ¾ full with the chicken filling.
• Create an egg wash by mixing an egg and 1 Tbsp milk with a fork, whipping lightly. Brush around edges of each top piece. Flip pieces over onto the tops of the filled dishes.
• Fold top pieces under about 3/4 inch onto itself and crimp the edges. Brush the surface of the tops with egg wash. Use a knife to cut an "X" in the tops to allow steam to escape.
• Bake on center rack of the oven for approx. 30-35 min. or until golden brown.

INDIVIDUAL CHICKEN POT PIE CASSEROLES

Steps:

• Brown the chicken breast pieces in a large skillet and cook until done. Set aside.While the chicken is cooking, prep all your vegetable add-ins in small bowls.In a large saucepan, combine 1 ¼ cups of the milk, the Vegetables and Seasoning and stir. Bring to boil & cook for 1 minute. Remove from heat and stir in the cooked chicken.Reduce the heat to medium-low & simmer for 5 minutes, stirring frequently.In a small mixing bowl, combine the remaining ¾ cup of milk and the Biscuit Mix. Mix well.
• Preheat your oven to 425 degrees.
• Spray the inside of 4 oven-safe small casserole dishes or crocks with cooking spray.Scoop about ¼ of the chicken mixture into the bottom of each casserole dish. Let each member of the family add in their own vegetables.Top each of the casseroles with about ¼ of the cheese sauce and then cover each one with ¼ of the biscuit topping.
• Place all 4 prepared chicken pot pie casseroles on a baking sheet. Bake for 12-15 minutes or until the chicken filling is heated through and the biscuit topping is golden brown.
• Enjoy!

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
• Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
• For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
• Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
• Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
• Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
• Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
• For the egg wash: Combine the beaten egg and water in a small dish and set aside.
• To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
• Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
• Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
• Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
• Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
• Add nutmeg, cooked chicken, and frozen peas. Combine well.
• Ladle mixture into individual oven-safe soup mugs.
• Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
• Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
• Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!