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 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
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 PIE CASSEROLES
One of the many awesome things about these chicken pot pie casseroles: They're baked in individual casserole dishes-and out of the oven in 12-15 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Brown the chicken breast pieces in a large skillet and cook until done. Set aside.While the chicken is cooking, prep all your vegetable add-ins in small bowls.In a large saucepan, combine 1 ¼ cups of the milk, the Vegetables and Seasoning and stir. Bring to boil & cook for 1 minute. Remove from heat and stir in the cooked chicken.Reduce the heat to medium-low & simmer for 5 minutes, stirring frequently.In a small mixing bowl, combine the remaining ¾ cup of milk and the Biscuit Mix. Mix well.
- Preheat your oven to 425 degrees.
- Spray the inside of 4 oven-safe small casserole dishes or crocks with cooking spray.Scoop about ¼ of the chicken mixture into the bottom of each casserole dish. Let each member of the family add in their own vegetables.Top each of the casseroles with about ¼ of the cheese sauce and then cover each one with ¼ of the biscuit topping.
- Place all 4 prepared chicken pot pie casseroles on a baking sheet. Bake for 12-15 minutes or until the chicken filling is heated through and the biscuit topping is golden brown.
- Enjoy!
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 WITH HOMEMADE CRUST
This meal has a delicious biscuit crust, can be made with chicken or turkey.
Provided by Tony Carriere
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
- Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
- Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
- Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
- Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 76 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 7.7 g, Protein 35.9 g, SaturatedFat 2.1 g, Sodium 1585.4 mg, Sugar 0.5 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.
SAVORY INDIVIDUAL CHICKEN POT PIES
Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.
Provided by Tina Warren Lambert
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
- Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
- Remove bay leaves. Use an immersion blender to emulsify the liquid.
- Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
- Mix egg and water together and set aside for egg wash.
- Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
- Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
- Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.
Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g
INDIVIDUAL CHICKEN POT PIE / PIES
My sons like individual pot pies because they are small and they like getting their own little pie.I made them in little round pyrex bowls.
Provided by Suzanne Valerie
Categories Savory Pies
Time 1h
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- mix together all of the above ingredients except the pizza dough.
- Roll out pizza dough (not too thin or it will break open).
- Cut out a circle large enough to fit inside of pyrex bowl and leave enough hanging over the sides to fold over as top crust.
- Put dough into bowls.
- Scoop chicken mixture into bowls. Leave about an inch from the top.
- Fold the dough over the top of the mixture.
- Bake on a cookie sheet in case it spills over.
Nutrition Facts : Calories 278.3, Fat 9.8, SaturatedFat 2.6, Cholesterol 42.9, Sodium 700.6, Carbohydrate 31.7, Fiber 3.3, Sugar 3.8, Protein 18.9
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
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