MUFFIN-TIN CHICKEN POTPIES
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! -Melissa Haines, Valparaiso, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 1049mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
FLAKY CHICKEN HAND PIES
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Provided by David Tanis
Categories brunch, dinner, lunch, snack, pies and tarts, appetizer, main course
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
- Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
- Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
- Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
- Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
- Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams
BREAD PUDDING PIE
This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. - Kelly Barnes, Lexington, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°., Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 314 calories, Fat 15g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 230mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.
BUFFALO CHICKEN HAND PIES RECIPE BY TASTY
This appetizer takes everything you love about wings and rolls it into delicious, easy-to-eat hand pies. Roll out store-bought pie dough, stuff with spicy buffalo chicken, and bake until perfectly melty and cheesy. If you want to score even more points with your guests on game day, serve these zesty bites with a side of cool ranch dressing.
Provided by Betsy Carter
Categories Appetizers
Time 45m
Yield 10 hand pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
- Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
- Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
- Bake for 12-15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
- Serve the hand pies warm with ranch dressing alongside.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 25 grams, Fat 36 grams, Fiber 0 grams, Protein 15 grams, Sugar 4 grams
FREDA GARRETT'S CHICKEN PIES
Make and share this Freda Garrett's Chicken Pies recipe from Food.com.
Provided by -Mary-
Categories Chicken
Time 1h30m
Yield 10 pies
Number Of Ingredients 17
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1494.8, Fat 93.2, SaturatedFat 23.1, Cholesterol 259.9, Sodium 928, Carbohydrate 94.4, Fiber 4.3, Sugar 2.1, Protein 66
CHICKEN & HAM SANDWICH PIES
These bread-based pies are really portable - ideal for a picnic
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
- Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.
- Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower - don't worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.
- Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.73 milligram of sodium
CHICKEN POT PIE WITH CRESCENT ROLLS
This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!
Provided by sweetface1905
Categories Chicken Pot Pie
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
- Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
- Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
- Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
- Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.
Nutrition Facts : Calories 568 calories, Carbohydrate 41.1 g, Cholesterol 102.6 mg, Fat 25.7 g, Fiber 3.1 g, Protein 40.4 g, SaturatedFat 7.8 g, Sodium 1185.7 mg, Sugar 5.5 g
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