INDIVIDUAL CHICKEN POTPIES
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 4 six-inch pies or 8 muffin-size pies
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
- Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
- Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
- If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
SLOW-COOKER MINI CHICKEN POT PIES
Enhance your pot pie repertoire with this mini slow cooker chicken pot pie recipe. The succulent chicken pairs perfectly with the warm flaky crust.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
- Pour chicken pot pie filling into four separate cocottes or ramekins.
- Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
- Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
- Remove from heat, let cool and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
INDIVIDUAL CHICKEN POT PIES
This twist on pot pie is easy to make and easy to serve. It's also lower in calories, so it's easy on the diet, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
- In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
- Cut 8 (4-inch) squares from puff pastry.
- Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
- Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 6 g
MINI CHICKEN POT PIES
Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They're so good you'll want to make them again and again!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
- Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
- Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 40.3 g, Cholesterol 38.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 1208.7 mg, Sugar 5.5 g
INDIVIDUAL CHICKEN POT PIES
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
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
Lightened up recipe for chicken pot pies in individual servings. Works best in french onion soup crocks.
Provided by Randi0721
Categories < 4 Hours
Time 1h15m
Yield 4 crocks, 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion and garlic, and cook in a dutch oven with olive oil over medium high heat until onions are soft, but not browned.
- Slice and add carrots, cook until soft.
- Add 4T flour and cook for 3 minutes.
- Add chicken stock, stirring constantly, and reduce heat to medium.
- Add green beans, milk, chicken, salt, pepper, and herbs.
- Cut potatoes into 1/2 inch cubes, and add to pot.
- Simmer for 30 minutes, covered.
- Ladle soup into 4 french onion soup crocks, or other oven safe bowls.
- Roll 3 biscuits together, and divide into 4 equal portions. Roll into discs 1/4 inch thick, and place over crocks.
- Bake for 15 minutes at 300 degrees, or until golden.
Nutrition Facts : Calories 561.1, Fat 14.6, SaturatedFat 4, Cholesterol 41.8, Sodium 865.2, Carbohydrate 78, Fiber 6.7, Sugar 5.4, Protein 29.9
INDIVIDUAL CHICKEN POT PIES (IN THE CROCK POT)
This is so easy and so flavorful! Each person gets their own chicken pot pie! I make them in small glass Pyrex bowls with lids so they're easy to take to work/school.
Provided by Pesh9546
Categories Savory Pies
Time 4h15m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray the crock pot with non stick spray.
- Place the cubed potatoes, carrots and peas in the bottom of the crock pot. Sprinkle with Salt, Pepper and Garlic Powder. Spoon half a can of the Cream of Chicken and half a can of the Cream of Celery over the vegetables.
- Sprinkle salt, pepper, paprika and garlic powder over the chicken breasts and under their skin. Place on top of vegetables in the crock pot. Cover the chicken with remaining soup, broth and Onion Soup Powder Mix.
- Cover and cook on high for about 4 hours.
- Remove chicken when cooked through and allow to cool. Use forks to shred meat from the bones. Add back into crock pot, and taste to see if needs more salt, etc.
- Spoon into single serving sized small glass bowls. I use Pyrex bowls with lids. Roll out crescent dough and cut into circles that cover the bowls.
- Bake at 375 until the crescent dough is nicely browned.
- Allow to cool and enjoy. Or snap the lids on the bowls, stick them in the fridge and take to work or school for great lunch!
Nutrition Facts : Calories 576.3, Fat 15.2, SaturatedFat 4.2, Cholesterol 80.7, Sodium 987.7, Carbohydrate 81.2, Fiber 9.1, Sugar 9.6, Protein 28.8
INDIVIDUAL CHICKEN POTPIES
These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture. , For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350° for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 811 calories, Fat 51g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 1021mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein.
MINI CHICKEN POT PIES
These mini chicken pot pies couldn't be easier or more delicious! Made in a muffin tin using pre-made pie dough and stuffed with the easiest filling containing veggies, spices, rotisserie chicken, and my secret ingredient: lemon juice!
Provided by Jennifer Debth
Categories Main Dish
Time 45m
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons butter in a large non stick pan over medium heat.
- Once melted, stir in onion, celery, and carrots, and spices. Cook until veggies are tender, stirring regularly, about 10 minutes.
- Add in 1/4 cup additional butter and allow to melt, scrapping up any brown bits from the pan, if necessary.
- Once melted, slowly sprinkle on flour, then cook for 30 seconds, stirring the whole time.
- Reduce heat to low.
- Slowly whisk in chicken broth and milk.
- Stir in peas and chicken. The mixture should thicken up immediately. If not, let simmer until thickened.
- At this point, I like adding in a squeeze of lemon juice. Taste and re-season, if necessary. Set aside.
- Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- Roll out one of the pie crusts on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts.
- Repeat with remaining 2 crusts, you should end up with 12 total rounds.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots.*
- Fill each pie crust with 2 medium cookie scoops of mixture.
- Bake in preheated oven for 15-25 minutes, or until pie crust is golden and cooked.
- Remove from oven and let sit for a few minutes to firm up.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 mini pot pie, Calories 259 kcal, Carbohydrate 21 g, Protein 8 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 427 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g
MINI CHICKEN POT PIES
These are such a fun and delicious meal idea when you have a craving for comfort food!
Provided by Debbie Chapman
Time 30m
Number Of Ingredients 4
Steps:
- Preheat the oven to 375F.
- Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
- Separate each of the biscuits and place them into the compartments of a greased muffin tin.
- Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
- Add the filling to each of the compartments (approximately 2 Tablespoons each).
- Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
INDIVIDUAL CHICKEN POT PIES
Individual chicken pot pies - very versatile and adaptable recipe!
Provided by Elizabeth Tuten
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.
- Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.
- Bake in the preheated oven until golden, 20 to 30 minutes.
Nutrition Facts : Calories 1464.7 calories, Carbohydrate 107.7 g, Cholesterol 136.9 mg, Fat 95.8 g, Fiber 9.3 g, Protein 42.4 g, SaturatedFat 32.8 g, Sodium 2351.9 mg, Sugar 1.5 g
INDIVIDUAL CHICKEN POT PIES
Individual Chicken Pot Pies
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 25
Steps:
- For filling, in a large bowl combine frozen mixed vegetables, Shredded Chicken, Cheesy Sauce, thyme, pepper, and salt. Divide filling among six 10-ounce ramekins or custard cups, or 5x1 1/4-inch individual pie pans.
- Divide Pastry Dough into six portions. Roll each portion into a 6-inch circle. Place pastry circles on top of filling. Turn under edges of pastry; crimp edges as desired. Using a sharp knife, cut a few slits or a small cutout in each pastry top to allow steam to escape.
- Place pot pies in a baking pan and freeze until firm. Cover pot pies with plastic wrap or foil. Place in a resealable freezer bag or a freezer container. Seal and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight. Preheat oven to 425°F. Remove plastic wrap or foil. Place pot pies on a foil-lined baking sheet. Bake about 35 minutes or until golden and bubbly. Shredded Chicken
- Preheat oven to 400°F. Line two 15x10x1-inch baking pans with foil.* Place chicken in the prepared baking pans. Drizzle with lemon juice and oil. In a small bowl stir together salt, thyme, paprika, and pepper. Sprinkle seasoning mixture over chicken.
- Roast, uncovered, for 35 to 40 minutes or until chicken is no longer pink (180°F). Remove from oven. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Cheesy Sauce
- In a 4-quart Dutch oven heat butter over medium heat until melted. Add onion and garlic; cook about 6 minutes or until onion is tender, stirring occasionally. Stir in flour and pepper; cook and stir for 1 minute. Gradually stir in milk. Cook until mixture is thickened and bubbly, stirring frequently. Gradually add cheese blend, stirring until melted. Pastry Dough
- In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
Nutrition Facts : Calories 794 kcal, Carbohydrate 57 g, Cholesterol 182 mg, Protein 40 g, SaturatedFat 19 g, Sodium 1075 mg, Sugar 3 g, Fat 45 g, TransFat 3 g, UnsaturatedFat 20 g
INDIVIDUAL CHICKEN POT PIES
Individual chicken pot pies are easy to make using pre-made pie crust, diced chicken, and frozen mixed vegetables.
Provided by Jaclyn Shimmel
Categories Main Dishes
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1124 calories, ServingSize 1
CHICKEN POT PIE POCKETS
These Mini Chicken Pot Pies are super easy to whip up and make a great appetizer or fun dinner. Everyone will fall in love with these.
Provided by Lisa Longley
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Like a rimmed baking sheet with parcment paper.
- In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken.
- Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square. (You will have some filling left over.)
- Fold the square over on itself to make a triangle. Brush with the whisked egg.
- Bake for 20 to 25 minutes so that the tops are nice and golden brown.
- Let stand about 5 minutes before eating.
MINI CHICKEN POT PIES
35 minutes is all you need to have these delicious mini chicken pot pies on the table. They're so good you'll want to make them again and again!
Yield 10
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F. Spray (2 1/2 -inch) muffin pan cups with vegetable cooking spray. Stir the chicken,soup and vegetables in a medium bowl.
- Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
- Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
Nutrition Facts :
More about "individual chicken pot pies in the crock pot food"
INDIVIDUAL CHICKEN POT PIES RECIPE - SCOTT HOCKER | FOOD ...
From foodandwine.com
4/5 (1)Category ChickenServings 4Total Time 1 hr
- In a bowl, blend together the flour, butter and 1/2 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps. Using a fork, stir in 3 tablespoons of the water. Squeeze a handful of the dough, if it is still crumbly, stir in the remaining 1 tablespoon water. Gather the dough into a ball, then form it into a disk and wrap it in plastic wrap. Chill the dough at least 1 hour.
- In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 1/2 teaspoon salt and 1/4 teaspoon pep-per. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Divide the filling between 4 (8-ounce) ramekins. Place the pastry rounds over the ramekins and brush with some of the egg mixture. Cut a steam vent in each pastry round. Bake the individual pot pies until the filling is bubbling and the pastry is golden, 20 to 25 minutes.
MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (58)Category EntreeServings 8Total Time 35 mins
- Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
- Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
- Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
- Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.
MINI CHICKEN POT PIES - STAY AT HOME MUM
From stayathomemum.com.au
3.8/5 (14)Category DinnerServings 8Total Time 40 mins
- In a pan melt the butter, once hot add the onion and cook for a few minutes until soft. To this add the flour and whisk.
- Slowly whisk in the chicken broth to the onion/flour mixture, and then do the same with the milk. Your aim is to whisk the lumps out.
- Add the salt and pepper, and then stir through the peas, carrots and chicken. Sauce should be creamy and thick. Turn off the heat.
MINI CHICKEN POT PIES (QUICK AND EASY!) - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.7/5 (15)Total Time 25 minsCategory Main CourseCalories 201 per serving
- Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.Melt butter in a medium skillet.
- Add the flour and whisk together for 1 minute.Slowly (not all at once!) whisk in the chicken broth and milk.
- Whisk out all the lumps.Add salt, pepper, and celery seed.Stir in the peas, carrots, and chicken.
INDIVIDUAL CHICKEN POT PIES - POCKET CHANGE GOURMET
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4/5 (1)Total Time 30 minsEstimated Reading Time 3 mins
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CHICKEN POTPIE CROCKS - MRFOOD.COM
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4/5 (10)Estimated Reading Time 1 minCategory Chicken
MINI CHICKEN CURRY POT PIES {INSTANT POT OR STOVETOP ...
From thegirlonbloor.com
4.6/5 (11)Total Time 45 minsCategory Main CourseCalories 404 per serving
- Add all ingredients except for veggies and puff pastry to the Instant Pot in the order that they are shown, sprinkling flour evenly overtop of chicken. Cook on high pressure for 2 minutes then do a quick release of the pressure.
- Meanwhile, preheat the oven to 375 F. Grease 6 ramekins with non-stick spray (I like the Corningware or IKEA ones, I have links for both above). Cut out 6 small squares or circles of puff pastry using a pizza roller to fit the tops of the ramekins and set aside.
- When filling is done cooking, open lid and stir in veggies, mixing well. Divide filling among ramekins and then add piece of puff pastry. Bake on a baking sheet in the oven for 15 minutes or until pastry is golden brown. Serve and enjoy!
INDIVIDUAL CHICKEN POT PIES - ORGANIZED ISLAND
From organizedisland.com
5/5 (1)Estimated Reading Time 4 minsCategory Main DishTotal Time 1 hr 15 mins
- Place potatoes into a pot and cover with cold water. Heat to boiling and simmer about 15-20 minutes. Drain and set aside.
MINI CHICKEN POT PIES - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 77 per serving
- In a medium bowl, add chopped chicken, mixed vegetables, & cream of chicken soup. Mix well.
- Separate each biscuit. Place each biscuit into a muffin cup. Press each one into and up the sides of the muffin cup, creating a cup out of biscuit dough.
MINI CHICKEN POT PIES - SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (6)Category Appetizer, Canape, Finger FoodCuisine VariousTotal Time 55 mins
- In a large saucepan, heat the oil and butter over medium heat until it melts. Add the garlic, onion and celery and saute for about 2 minutes until it softens.
- Add the flour and cook stirring regularly for a minute or two to cook the flour (the smell of raw flour should be gone).
- Very slowly, drizzle in the evaporated milk while continuing to stir until the flour is fully incorporated into the milk to make a creamy sauce. Add the stock and stir it all together.
- Add the thyme, parsley and salt and cook for another minute or two so that the flavours infuse. Now add the parmesan and stir until it has totally melted into the sauce. You should have a fairly thick creamy sauce now.
INDIVIDUAL CHICKEN POT PIES | EASY, HEALTHY MEAL PREP IDEA
From workweeklunch.com
4.9/5 (11)Total Time 1 hr 30 mins
- Preheat your oven to 425 F. Prepare your glass containers with cooking spray. Roll out your pie crust and cut strips that are slightly smaller than the height of your container (you'll need room for the container lid to close). Gently press the strips into the sides of your meal prep containers, pressing together strips as needed. I did not include a bottom because I wanted more room for filling (and nobody likes a soggy bottom), but if you love crust you can keep it! You may have to use scraps later for your pie lid.
- Add 1 TBSP oil to a large skillet or dutch oven over medium heat. After 2 minutes, add the chicken breast. Season it with salt, pepper, half of the sage and half of the thyme. Rotate the chicken breast every few minutes and let it cook completely through, about 10 minutes. Remove it from the pan and set aside.
- Add your butter to the pan over medium heat and allow it to melt and get bubbly. Add the onion and cook for about 2 minutes, stirring frequently, until tender. Add garlic and cook for 1 minute more.
- Add flour, salt, pepper, mustard powder, thyme, and sage, and stir well until all the onions and garlic are coated. This should resemble a thick paste. Continue stirring for another 2-3 minutes until the flour is no longer raw.
HEALTHY MINI CHICKEN POT PIES - BROOKLYN ACTIVE MAMA
From brooklynactivemama.com
5/5 (1)Servings 8
- Preheat the oven to 375°F. In a large skillet using medium-low heat melt the butter. Add the celery, onion, and peas and carrots mixture. Cook for about 5 minutes until softened, stirring occasionally. Add the thyme, garlic, salt, and pepper. Stir mixture for about 30 seconds.
- Add the flour and whisk with the butter in the pan, allow it to cook for 1 minute. Whisk in the chicken broth and the heavy cream. Simmer until thickened, and continue to whisk for 2 minutes.
- Grease a muffin tin with and spread out the crescent roll dough, cutting it into 8 equal squares. Place one square into a greased section of the muffin tin. Be sure corners are overlapping the sides. Repeat with remaining dough to fill 8 muffin tin sections.
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Servings 4Total Time 1 hr 5 mins
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