MINI CHICKEN POTPIES WITH HERB DOUGH
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes eight 4-inch pies
Number Of Ingredients 22
Steps:
- Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
- Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
- Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
- Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
- Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
- Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
- Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
- Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
- Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.
MINI CHICKEN POT PIES WITH HERB AND CHEESE BISCUIT TOPPERS
Provided by abountifulkitchen
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees.
- Saute carrots, celery, onion and tarragon together in a large stockpot for about about 3-4 minutes. Remove from heat add chopped broccoli, place lid on pan and let sit for 5 minutes.
- In another pan, over medium heat melt 6 tablespoons butter and add 1/2 cup sifted flour.
- Whisk until smooth.
- Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate.
- Whisk until smooth. Slowly pour 1 1/2 cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy.
- Pour this mixture over the cooked vegetables.
- If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered.
- Mix until the soup and milk are blended into the vegetables.
- Do not add salt to this mixture until you taste, the soup usually has enough salt included.
- Add cooked, chopped chicken to the vegetable/gravy mixture.
- Place ramekins on a cookie sheet.
- Fill greased ramekins (about 8) or a 9x13 pan with vegetable, chicken and gravy mixture.
- Top each with a biscuit.
- Bake for about 12-15 minutes at 400 degrees or until mixture is bubbly and biscuits are golden.
EASY MINI CHICKEN POT PIES RECIPE
Follow this easy to make mini chicken pot pies recipe that is ideal for serving to the family on busy weeknights! A delicious comfort food meal everyone loves.
Provided by Katie Hale
Categories Main Dish
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 352 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 631 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
MINI CHICKEN POTPIES
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste. Roast until golden and cooked through, about 40 minutes; let cool. Shred the meat, discarding the skin and bones.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute.
- Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
- Preheat the oven to 350 degrees F. Set out six 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
- Divide the filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of 1 ramekin with the beaten egg. Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat. Brush the remaining egg over the pastry.
- Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving.
SARAH'S MINI CHICKEN POT PIES
These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.
Provided by sarah_7373
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
- Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
- Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
- Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 22.9 g, Cholesterol 63.2 mg, Fat 17.8 g, Fiber 1.4 g, Protein 11.9 g, SaturatedFat 10.2 g, Sodium 312.2 mg, Sugar 1.7 g
TASTY HAND-HELD CHICKEN POT PIE POCKETS
Easy to make and eat, mini chicken hand pies are pockets made of refrigerated biscuit dough filled with boneless breast chunks, frozen veggies, gravy, and instant potatoes.
Provided by Roxbury-Brower
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
- Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
- Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
- Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
- Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
- Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 22.4 g, Cholesterol 17 mg, Fat 1.9 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 477.2 mg, Sugar 1.5 g
MINI CHICKEN POT PIES
Provided by Sandra Lee
Categories appetizer
Time 1h
Yield 12 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
- Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
- Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
- To re-heat:
- Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.
MINI-CHICKEN BURGERS WITH HERBS
Try this burger recipe for a great change of pace! Notes: Find Japanese panko bread crumbs on the Asian food aisle in a well-stocked supermarket or in Asian markets. For a different flavor, add curry powder or ginger and soy sauce. Please remember that if you use less chicken to cut back on the garlic, we are garlic lovers, I once used less chicken and didn't, and while the overall taste was great, the garlic was a little overwhelming, even for us. These mini burgers hold together no problem, remained juicy and cook though very evenly, a 'must' for me when making burgers. Since this has some specifically asian ingredients I have decided to put this into ZWT: Asia.
Provided by kiwidutch
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place bread crumbs in a small, shallow dish.
- Mix chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper.
- Form into 16 patties, each flattened and 2 inches in diameter. Press into bread crumbs to coat each side.
- In large skillet, heat 1 tablespoon oil over medium heat. Add as many patties as will fit in a single layer and cook, turning once, until each side is brown and patties firm up, about 10 minutes.
- Repeat with remaining patties, adding more oil if necessary.
- Serve hot.
Nutrition Facts : Calories 361.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 158.9, Sodium 278.4, Carbohydrate 11.7, Fiber 1, Sugar 1.1, Protein 50.8
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 POTPIES
Saw these in Food Network Magazine and they are so pretty I've just got to save it. It states you can prepare them a week ahead: Let filling cool, then assemble as directed and freeze. Bake from Frozen as directed. Perfect for a cold winter night
Provided by Bonnie G 2
Categories One Dish Meal
Time 1h15m
Yield 6 pot pies, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- Set chicken in small roasting pan; season with salt and pepper to taste.
- Roast until golden and cooked through, about 40 minutes and let cool.
- Shred meat, discarding skin and bones.
- Meanwhile, heat olive oil in large skillet over medium heat.
- Add sliced leeks and fennel and sprinkle with salt.
- Cook stirring occasionally until vegetables soften, about 8 minutes.
- Sprinkle in flour; cook stirring 1 minute.
- Add 3/4 cup water. the heavy cream, wine, and saffron, orange zest, potatoes and salt to taste.
- Bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
- Stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
- Preheat oven to 350.
- Set out six 8-10 ounce ramekins.
- Unfold puff pastry on a lightly floured surface.
- Gently roll out pastry so it's extended by about 1/2 inch in each direction.
- Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
- divide filling among ramekins, filling each nearly to the top.
- Brush the rim and outer edge of 1 ramekin with beaten egg.
- Set puff pastry round on top and gently press around edge to secure the dough.
- Repeat.
- Brush the remaining egg over the pastry.
- Transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 1010.5, Fat 71.2, SaturatedFat 23.5, Cholesterol 196.8, Sodium 757.8, Carbohydrate 58.4, Fiber 4.6, Sugar 3.7, Protein 33.4
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