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.
GRANDS!™ MINI CHICKEN POT PIES
These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed-including Pillsbury™ Grands!™ Flaky Layers biscuits-mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.
Provided by Pillsbury Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
SAVORY CHICKEN POT PIE
Pillsbury refrigerated pie crusts make a delicious pot pie that's made using chicken and veggies - a cozy dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unroll crust. Place crust in bottom and up sides of 1-quart casserole.
- In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
- Remove second crust from pouch; unroll crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
- Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Nutrition Facts : Calories 610, Carbohydrate 54 g, Cholesterol 85 mg, Fat 5, Fiber 3 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 4 g
INDIVIDUAL CHICKEN POTPIES
Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double the recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
- Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.
- Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.
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
INDIVIDUAL CHICKEN POT PIES
Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
- In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
- Bake 17 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 5 g
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.
INDIVIDUAL CHICKEN POT PIES
Individual Chicken Pot Pies are packed with chicken and vegetables, held in by a light, flaky crust.
Provided by Amanda Rettke-iambaker.net
Categories Dinner Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F.
Nutrition Facts : Calories 631 kcal, ServingSize 1 serving
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
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 FOR TWO
Individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.
Provided by Tracy
Categories Dinner
Time 1h35m
Number Of Ingredients 14
Steps:
- Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
- In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
- Drain chicken broth into a separate container (do not discard).
- Measure out 1 cup of reserved broth (you can discard the rest) and 1/3 cup milk. Set them next to the stove.
- In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
- Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
- Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
- Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking.
- While your dough sits, make the egg wash. In a small bowl, whisk together egg and milk, and set aside.
- On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
- Repeat with the second crust and ramekin. Brush egg wash over the top of the pie crusts.
- Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
- Cool for at least 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 558 kcal, ServingSize 1 serving
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.
TRADITIONAL CHICKEN PIE
A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade.
Provided by Elaine Wilson
Categories Main course
Yield Serves 8
Number Of Ingredients 15
Steps:
- Place the chicken in a large pan. Stud the onion with cloves and add it to the pan with the carrot, bay leaves, stock cube and peppercorns. Cover with cold water and bring to the boil, then reduce the heat and simmer until the chicken is cooked. This will take about 45 minutes-1¼ hours, depending on the size of the chicken.
- Meanwhile, make the pastry. Sift the flour and salt together into a large mixing bowl. Dice the cold butter and vegetable shortening and rub them into the flour until the mixture resembles fine breadcrumbs. Mix in just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and knead gently to form a smooth ball of dough. Wrap in clingfilm or place in a plastic bag and chill for at least 30 minutes.
- When the chicken is cooked, take the pan off the heat. Remove the chicken and place it on a plate. Put the pan back on the heat and reduce the cooking liquid to about 250ml/9fl oz. Strain the reduced liquid into a jug and leave to cool, then skim off the fat and discard it.
- When the chicken is cool enough to handle, cut the meat into chunks and discard the skin and bones.
- For the sauce, remove the cloves from the onion. Put the onion in a food processor with the reserved stock. Blend until smooth, then add the milk and set aside.
- Melt the butter in a pan and stir in the flour. Gradually add the stock and milk, then bring to the boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes to cook out the taste of the flour. Season, to taste, with salt and freshly ground black pepper, then fold the meat gently into the sauce. Set the mixture aside to cool.
- Preheat the oven to 220C/210C Fan/Gas 7. Roll out two-thirds of the pastry and use it to line a 20-25cm/8-10in pie plate and add the cooled chicken mix.
- Roll out the remaining pastry to make a lid for the pie, brush the edge with beaten egg and pinch the edges together to seal.
- Decorate the top of the pie with leaves made from pastry trimmings and brush all over with beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.
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 (FOR 4)
I have always liked potpies growing up because they were an easy way to get food into me when I was a busy 20's single girl. The store bought variety has since declined in taste, and amount, but increased in price. I have used all fresh ingredients in this homey favorite. You can make as many as you want and freeze before baking for those times you crave the store bought variety but want something just better.
Provided by heartshapedpan
Categories Poultry
Time 1h10m
Yield 4 Pot Pies, 4 serving(s)
Number Of Ingredients 22
Steps:
- Prepare all vegetables and place in a large bowl. Place garlic into a separate small dish.
- Chop chicken breasts and place into a medium bowl and season with 1/2 teaspoons pepper, 1 teaspoons salt, garlic and onion powder, and parsley. Mix well and set aside.
- Heat 1 tablespoons olive oil in deep dutch oven. Sear chicken pieces in hot oil until no longer pink. Remove from pot to set aside.
- Add additional olive oil to pot and heat up. When hot add all fresh vegetables, minus frozen vegetables, potato, and garlic. Cook on medium heat, stirring frequently, until soft and tender.
- Add garlic and stir continually for about 3 minutes and very fragrant but not browned.
- Add all flour to vegetable mixture and incorperate very well. Let mixture cook about 5 minutes total to cook off flour taste.
- Immediately add all liquid (broth, milk, cream) and stir very well to not form lumps.
- Bring to a light boil and add chicken, potato, and frozen (thawed) vegetables, salt and pepper.
- Check for thickness of gravy and if too thick you can add more of any of the previous liquids used from begining.
- When hot and bubbling and seasoning and thickness of gravy is suitable to you, devide mixture into individual ramekins. Your size of ramekin will determine how many servings will achieve per recipe. This amount of mixture was enough for 4 medium large (approx. 4 in") ramekins.
- Using a sharp paring knife cut dough large enough to fit the top of ramekin. Place dough over mixture and seal edges.
- Brush all with last remaining 1 tablespoons cream, and sprinkle with salt and pepper.
- Bake in a 350 degree oven for 40-45 minutes, until crust is brown.
- Enjoy.
- If using frozen from freezer, place aluminum foil over top of potpie for first 30 minutes and bake until bubbly and brown. May take longer in oven due to frozen state. Adjust accordingly.
Nutrition Facts : Calories 1035.7, Fat 60.1, SaturatedFat 16.1, Cholesterol 165.9, Sodium 1449.2, Carbohydrate 63.1, Fiber 8.9, Sugar 5.4, Protein 60.3
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 (MINI) CHICKEN POT PIES
Serve up this classic pot pie in a mini version.
Provided by Ali Randall
Categories Main Course
Time 45m
Number Of Ingredients 9
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 INDIVIDUAL CHICKEN POT PIES FOR TWO
These individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.
Provided by Adapted from Tracey at Baking Mischief
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
- In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
- Drain chicken broth into a separate container (do not discard).
- Measure out 1 cup of reserved broth (you can discard the rest) and ⅓ cup milk. Set them next to the stove.
- In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
- Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
- Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
- Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking. On a well-floured surface, roll out the first disk to ⅛-inch thick and drape over the first filled ramekin. Trim the extra, leaving about ¾-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
- Repeat with the second crust and ramekin.
- In a small bowl, whisk together egg and milk and brush over the top of the pie crusts.
- Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
- Cool for at least 5 minutes before serving. Enjoy!
Nutrition Facts : Nutrition Information Calories 558
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).
INDIVIDUAL CHICKEN POT PIES
This chicken pot pie recipe is an effortless family meal to enjoy for lunch or dinner. The dish is made with staple pantry ingredients and cooked in a heavenly creamy sauce in a single pot covered with puff pastry and baked in the oven to perfection. It's sure to hit all the right spots this fall!
Provided by Ben Rayl
Categories Dinner Lunch Main Dish
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 F (190°C).
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
- In a large pot, melt the butter and sauté the onions over medium-low heat until translucent (about 10 minutes).
- Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
- Add the hot chicken stock, and simmer over low heat for another minute, stirring contantly, until thick.
- Add the salt, pepper, and double cream, and stir to incorporate.
- Add the cubed chicken, carrots, peas, onions and parsley and mix well.
- Divide the filling equally among 4 ovenproof bowls.
- Divide the dough into four equal pieces and roll each piece into a 5 inch (20cm) circle.
- Brush the outside edges of each bowl with the egg wash, and place the dough on top.
- Trim the circle to ½ inch (1cm) larger than the top of the bowl.
- Crimp the dough to fold over the side, and press it to make it stick.
- Brush the egg wash on the dough and make 3 cuts in the top.
- Sprinkle with sea salt and cracked pepper.
- Place on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.
Nutrition Facts : Calories 1088 kcal, Sugar 18 g, Sodium 2108 mg, Fat 57 g, SaturatedFat 29 g, TransFat 1 g, Carbohydrate 86 g, Fiber 9 g, Protein 57 g, Cholesterol 221 mg, ServingSize 1 serving
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.
INDIVIDUAL CHICKEN POT PIES
Make date night something special with our Individual Chicken Pot Pies. These Individual Chicken Pot Pies serve two and are ready in under 40 minutes.
Provided by My Food and Family
Categories Home
Time 33m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Mix cream cheese spread and dressing in medium bowl until blended. Add chicken and vegetables; mix well. Spoon into 2 (8-oz.) ramekins sprayed with cooking spray.
- Mix baking mix, milk and butter just until blended; knead on lightly floured surface 4 to 5 times or until dough is no longer sticky. Pat out dough to 1/4-inch thickness. Use 2-inch pastry cutter to cut dough into 4 rounds, rerolling scraps as necessary. Place 2 dough rounds over chicken mixture in each ramekin.
- Bake 15 to 18 min. or until biscuits are golden brown and filling is hot and bubbly.
Nutrition Facts : Calories 530, Fat 37 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 110 mg, Sodium 980 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 7 g, Protein 19 g
MINI CHICKEN CURRY POT PIES
Steps:
- Preheat oven to 180°C and cut each sheet of pastry into four even sqaures. Set aside.
- Saute onion and garlic in oil on medium heat until tender. Meanwhile, butter four ramekins and line with pastry. Set Aside.
- Add flour to onions and garlic and cook, stirring, for 1 minute. Add cream and stock and stir to combine. Add chicken, thyme, curry powder, soy sauce and season to taste with salt and pepper. Allow to simmer until the sauce starts to reduce and thicken.
- Remove from heat and divide evenly between prepared ramekins. Add remaining pastry on top, trimming off any excess if desired, and squeeze the edges to seal. Brush with beaten egg and bake for 20-30 minutes or until golden.
HOMEMADE INDIVIDUAL CHICKEN POT PIES
Provided by Beautiful Eats & Things
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Dust a clean, dry work surface with flour and place the puff pastry on top. Roll the pastry dough making sure to smooth the creases. With a sharp knife, cut out 4 circles about 2 inches larger than the circumference of your bowls. Place the dough aside until ready to use.
- To make the filling, heat a large sauté pan over medium-high heat, and melt the butter. Add in the onions, carrots, and green beans. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add in the flour and cook, stirring constantly, for about 2 minutes.
- Pour in the broth and bring to a boil. Stir and simmer until thickened. Reduce the heat to low and stir in the chicken and the heavy cream. Season with thyme, and salt/pepper to taste.
- Ladle the pot pie filling into oven-safe soup bowls and place the pastry dough rounds over the soup bowls. Press firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash. (To make egg wash, beat 1 egg with 1 tablespoon of water). Make a small slit in the top of each pie and transfer the bowls to the foil-lined baking sheet. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.
- Let cool for about 10 minutes, before transferring the hot bowls to serving plates. Sprinkle with a little fresh thyme, if desired, and serve.
More about "individual chicken pot pies food"
INDIVIDUAL CHICKEN POT PIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category EntreesCuisine AmericanTotal Time 4 hrs
- In the bowl of a food processor, combine the flour, sugar, salt, and thyme. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time, until the dough just comes together. You may not need quite all of the water. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.
- Rinse the chicken. Place it in a large saucepan or small pot, just large enough to hold the chicken comfortably, and add enough water to cover. Bring to a simmer over high heat. Reduce the heat and skim the foam that is floating on the top of the water. Add up to 1 tablespoon salt and 1/2 teaspoon pepper. Simmer until the chicken is cooked through, 40 to 45 minutes. Remove the chicken from the pot with a large slotted spoon and let cool. Pull the meat from the bones and shred it. Discard the skin and bones.
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 - ALL FOOD RECIPES BEST ...
From allfood.recipes
Estimated Reading Time 3 mins
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.
INDIVIDUAL CHICKEN POTPIES RECIPE - REAL SIMPLE
From realsimple.com
5/5 (425)Total Time 1 hrServings 4Calories 572 per serving
- Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
- In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.
INDIVIDUAL CHICKEN POT PIES - RICARDO CUISINE
From ricardocuisine.com
5/5 (9)Total Time 1 hr 20 minsCategory Main DishesCalories 325 per serving
- In a saucepan, sauté the onion and garlic in the butter for about 2 minutes on medium heat. Add the flour and cook for 2 minutes while stirring. Add the broth and bring to a boil, whisking constantly. Add the chicken, vegetables and herbs. Season with salt and pepper. Spoon the sauce into eight 125 ml (1/2 cup) ramekins. Set aside.
- In a bowl, combine the egg and milk. Brush the frozen pies and cook for about 40 minutes in a 190 ° C (375 ° F) preheated oven.
HOW TO MAKE (AND FREEZE!) INDIVIDUAL CHICKEN POT PIES | …
From thekitchn.com
Estimated Reading Time 2 mins
- Preheat oven to 350 degrees Fahrenheit. Put chicken breasts on baking sheet, coat with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes until cooked through.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, carrots, potatoes, peas, and cooked chicken. Mix well. Remove from heat.
- Roll out puff pastry on a floured surface until 1/4 inch thick. Using foil containers to gauge size, cut pastry into rectangles, leaving enough space to fold over edges of containers.
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.
8 DELICIOUS CHICKEN POT PIE RECIPES | CHICKEN.CA
From chicken.ca
Estimated Reading Time 2 mins
- Chicken Pot Pie. This is a traditional pot pie with a pastry topping that’s baked with chicken, root veggies and gravy for a delicious chicken dinner. Our pot pie recipe uses pre-made pie shells so you don’t have to slave away in the kitchen making homemade pastry.
- Chicken Pot Pie with Leeks and Mushrooms. Chicken Pot Pie the Sequel. Our second pot pie recipe is a little fancier, but just as tasty. The addition of leeks, cream and Dijon mustard give this version a tasty French flair.
- Chilean Chicken Pie with Sweet Corn Crust. While a traditional chicken pot pie calls for a pastry crust, this version uses a corn crust and is baked over classic Chilean flavours including cinnamon, cilantro and cumin.
- Chicken, Wild Rice & Mushroom Phyllo Pie. Try serving up this phyllo topped pie at your next fancy dinner. The combination of chicken, mushrooms and wild rice makes this pot pie and instant classic.
- Individual Lemony Pot Pies. These individual pies are the perfect freezer food. Make a big batch on Sunday, freeze and then you have pre-prepared meals handy for lunch and dinner.
- Italian Chicken Pie with Fennel. Fennel has a slightly anise or licorice flavoring and pairs wonderfully with chicken.
- RR's Individual Chicken Pot Pie. These perfect little pies take the once humble pot pie and turn it into a meal fit for the fanciest of dinners. While Rob Rainford’s recipe is traditional, the individual ramekins they’re served in make this dish extra-special.
- Lightly Curried Party Pot Pie. Don’t save this just for parties! It’s also the perfect meal to serve on a cold winter’s night when you’re looking for comfort food with a twist.
INDIVIDUAL CHICKEN POT PIES - DAMN DELICIOUS
From damndelicious.net
Estimated Reading Time 4 mins
WHITE MEAT CHICKEN POT PIE FROZEN MEAL | OFFICIAL STOUFFER'S®
From goodnes.com
Brand STOUFFER's®Cholesterol 65mg 22%Calories 630Saturated Fat 12g 60%
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Total Time 1 hr
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