Individual Chicken Pot Pie Pies Recipes

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INDIVIDUAL CHICKEN POTPIES



Individual Chicken Potpies image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 six-inch pies or 8 muffin-size pies

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
1 medium onion, finely diced
2 medium carrots, finely diced
1 stalk celery, finely diced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth, plus more as needed
1/4 cup dry white wine (or chicken broth)
2 cups shredded or chopped cooked chicken breast
1/4 teaspoon ground turmeric
1/2 teaspoon ground thyme
Kosher salt and freshly ground pepper
1/4 cup half-and-half
2 rounds refrigerated pie crust
1 large egg

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 PIE / PIES



Individual Chicken Pot Pie / Pies image

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

1 cup diced cooked chicken (or more to taste)
1 (10 1/2 ounce) can cream of chicken soup
1 (7 ounce) can mushrooms
1 cup corn (or more to taste)
1 cup of diced potato
salt and pepper
frozen pizza dough (or homemade)

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



Individual Chicken Pot Pies image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

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.

SAVORY INDIVIDUAL CHICKEN POT PIES



Savory Individual Chicken Pot Pies image

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

7 tablespoons unsalted butter, divided
5 medium leeks (white and pale green parts only), chopped
1 medium onion, chopped
3 stalks celery, chopped, divided
2 cloves garlic, minced
8 cups low-sodium chicken broth
8 small Yukon Gold potatoes, chopped
2 large bay leaves
¼ teaspoon ground white pepper
1 pinch salt, or to taste
1 pinch dried thyme, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
¾ cup heavy cream
4 medium carrots, sliced
½ cup frozen peas
4 cups diced cooked chicken breast
1 large egg, beaten
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed

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 POTPIES



Individual Chicken Potpies image

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

1/4 cup chopped onion
2 tablespoons chopped green pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whole milk
1 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
1 cup shredded Swiss cheese
2 cups cubed cooked chicken
PASTRY:
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup shortening
3 to 4 tablespoons cold water

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 (FOR 4)



Individual Chicken Pot Pies (For 4) image

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

1 pie crust
1/2 lb baby carrots, chopped into 3 pieces each
1 celery heart, chopped (green leafy parts are optimal)
1 medium onion, chopped
3 garlic cloves, minced
8 ounces mixed mushrooms, sliced
1/4 cup olive oil
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1/2 cup half-and-half cream
2 lbs chicken breasts, boneless, skinless, chopped into 1/2 in.pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried parsley
1 1/2 teaspoons black pepper
1 cup frozen mixed vegetables
1 large potato, cooked and cubed
1 tablespoon heavy cream (for brushing dough before baking)
1 tablespoon olive oil
salt and pepper

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 POTPIES



Individual Chicken Potpies image

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

2 tablespoons all-purpose flour, plus more for surface
1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed
2 tablespoons unsalted butter
1/2 onion, diced (1 cup)
1 small carrot, peeled and thinly sliced (1/3 cup)
1 stalk celery, thinly sliced (1/3 cup)
1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice
1 1/4 cups low-sodium chicken broth
1 cup packed coarsely chopped collard-green leaves (2 ounces)
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten

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.

MINI POT PIES RECIPE BY TASTY



Mini Pot Pies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg

Provided by Kathryn Aubin

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast
5 ¼ tablespoons butter
onion, diced
3 carrots, diced
½ cup flour
1 cup milk
2 cups chicken broth
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
  • Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  • Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  • Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  • Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  • Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  • Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
  • Bake for 15 minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

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

1 tablespoon olive oil
1 cup diced unpeeled red potatoes
1 medium carrot, thinly sliced (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 cup fat-free or regular half-and-half
1/2 cup dry sherry, nonalcoholic wine or chicken broth
3/4 cup water
1 1/2 teaspoons parsley flakes
1 teaspoon poultry seasoning
2 cups cubed cooked chicken breast
1 cup frozen sweet peas, thawed
1 package (17.3 oz) frozen puff pastry sheets, thawed

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 WITH HOMEMADE CRUST



Individual Chicken Pot Pies with Homemade Crust image

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

1 cup light margarine
2 ¼ cups self-rising flour
1 (12 fluid ounce) can club soda, or as needed
3 ½ cups frozen mixed vegetables
3 cups water
2 ½ cups chopped leftover chicken
4 teaspoons reduced-sodium chicken bouillon granules
2 tablespoons cornstarch

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 POT PIES



Individual Chicken Pot Pies image

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

1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup chopped rotisserie chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed, drained
1/2 cup all-purpose baking mix
2 Tbsp. milk
1 Tbsp. butter, melted

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

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From jocooks.com


BEST EVER CREAMY CHICKEN POT PIE (FOR TWO) - ZONA COOKS
2022-06-12 Coat two 18.6 oz baking dishes with cooking spray and set aside. Click for 18.6 ounce oven safe baking dishes. In a large skillet, heat the cooking oil over medium heat. Add the peas and carrots mix, diced onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes. Add the chicken and cook until just browned.
From zonacooks.com


INDIVIDUAL CHICKEN POT PIE RECIPES - THERESCIPES.INFO
Individual Chicken Pot Pies Recipe - BettyCrocker.com top www.bettycrocker.com. 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.
From therecipes.info


EASY INDIVIDUAL CHICKEN POT PIES FOR TWO - BAKING MISCHIEF
2016-12-19 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.
From bakingmischief.com


CHICKEN POT PIES (MINI AND REGULAR SIZED RECIPE VERSIONS)
2022-03-21 Remove skin and bones from chicken and dice into medium-sized chunks, set aside. Preheat oven to 375 degrees. Melt the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
From thissillygirlskitchen.com


INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM
2016-10-04 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 ...
From pillsbury.com


INDIVIDUAL (MINI) CHICKEN POT PIES - HOME AND PLATE
2019-11-12 Add salt and pepper. Chop up the rotisserie chicken into bite-size pieces and add it and the frozen vegetables to the creamy mixture. Stir well before filling each individual bowl. Top of each bowl with strips of piecrust or puff pastry in a crisscross fashion. Bake these mini pot pies at 425° for about 30 minutes until golden brown.
From homeandplate.com


DELICIOUS MINI CHICKEN POT PIES - IT'S ALWAYS AUTUMN
2022-03-03 Pinch together diagonal lines. Cut into 8 squares. Spray 8 regular size muffin cups with nonstick cooking spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each).
From itsalwaysautumn.com


INDIVIDUAL CHICKEN POT PIES - COMFORTABLE FOOD
2021-11-25 Cooking instructions. Step 1. Preheat the oven to 375 degrees Fahrenheit (190° degrees Celsius). Step 2. In a saucepan, heat the chicken broth and dissolve the bouillon cubes in the broth. Step 3. In a large pot, melt butter and sauté the chopped onions over medium-low heat until translucent (about 10 minutes).
From comfortablefood.com


INDIVIDUAL CHICKEN POT PIES | THROUGH THE COOKING GLASS
Cut circles. Spray the bottom of the ramekins. Place the cut out dough to the bottom of the ramekins. Fill the ramekin about 1/8-1/4 in from the top. Place the cut out dough on top of the chicken mixture. Spray the dough on top. Place ramekins on a baking sheet. Bake for 25-30 minutes. Let cool for about 5 minutes.
From throughthecookingglass.com


HOMEMADE INDIVIDUAL CHICKEN POT PIE RECIPE | A FARMGIRL'S DABBLES
2021-05-07 Wrap up the dough tightly with the plastic wrap and chill for 1 hour. Preheat oven to 375° F. Place six 8-ounce wide mouth Mason jars onto a rimmed pan and set aside. for the filling: Drizzle olive oil into a large skillet over medium heat. Add chopped chicken and cook for about 6 minutes, stirring occasionally.
From afarmgirlsdabbles.com


MINI CHICKEN POT PIES | SOUTHERN LIVING
1 tablespoon fresh thyme leaves. 2 medium garlic cloves, finely chopped. 1 ½ tablespoons all-purpose flour, plus more for dusting. 1 ¼ cups chicken stock. ¼ cup heavy whipping cream. 2 cups chopped rotisserie chicken. ½ cup frozen sweet green peas. 1 (8-oz.) can refrigerated crescent dough sheet. Close this dialog window.
From southernliving.com


EASY MINI CHICKEN POT PIES RECIPE - ONE LITTLE PROJECT
2017-02-08 Deep Dish Mini Pizzas. Lazy Lasagna with Baked Ravioli. Creamy Garlic Parmesan Chicken. Easy Meatball Sub Bites. How to make Mini Chicken Pot Pies: The full printable recipe is at the end of this post, but here’s what you’ll need: Chicken; Mixed Frozen Vegetables; Cream of Chicken Soup; Refrigerated Biscuit Dough; Only 4 ingredients! I love ...
From onelittleproject.com


INDIVIDUAL CHICKEN POT PIES | FOODTALK - FOODTALKDAILY.COM
2021-10-06 Preheat oven to 375 degrees. Place the cubed chicken pieces in a large Ziploc bag and add in the salt, pepper, garlic powder and 1 tablespoon of olive oil. Close the bag and massage until all the chicken is well coated in the dry spices. Let marinate for about 30 minutes.
From foodtalkdaily.com


INDIVIDUAL CHICKEN POT PIES - ALL FOOD RECIPES BEST RECIPES, CHICKEN ...
2015-12-31 1/4 cup dry white wine (or chicken broth) 2 cups shredded or chopped cooked chicken breast; 1/4 teaspoon ground turmeric; 1/2 teaspoon ground thyme; Kosher salt and freshly ground pepper; 1/4 cup half-and-half; 2 rounds refrigerated pie crust; 1 large egg; You’ll also need: 4 6 -inch individual foil pie pans or a standard muffin tin; Directions
From allfood.recipes


INDIVIDUAL CHICKEN POT PIES MADE WITH ROTISSERIE CHICKEN
2019-03-01 Pour cream sauce over vegetables. Stir in frozen peas and chicken. Ladle the chicken pot pie filling into 8 oven-proof ramekins. Roll out pie crust. Cut out circles the same size as your ramekins. Sprinkle the chicken pot pie crust with seasoning salt and bake @ 425 degrees for 30 minutes or until crust is golden brown.
From gluesticksblog.com


INDIVIDUAL CHICKEN POT PIE RECIPE - COOKING WITH KIM
2021-10-06 Also instead of putting the pot pie mixture in a mini pie crust, I use a phyllo dough crust just for the topping. This stills add the crunch to the recipe but cuts the carbs down significantly. CAN YOU FREEZE CHICKEN POT PIES? These chicken pot pies freeze extremely well and is a good stockpile for freezer meals to have on hand. In order to ...
From kimabbagehart.com


EASY INDIVIDUAL CHICKEN POT PIES FOR TWO
2017-12-04 10 oz (about 1) boneless skinless chicken breast cubed; 1 cup sliced carrots; 1 cup sliced celery; ¼ cup diced onion; 2 cups chicken broth; 2 tablespoons (1 oz) butter
From chicken.ab.ca


EASY MINI CHICKEN POT PIES RECIPE {WITH FREEZER MEAL OPTION}
2022-01-19 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.
From scrambledchefs.com


THIS MONTH'S RECIPES - ANNA OLSON
Heat a large heavy-bottomed pot over medium high heat with 1 tbsp each of butter and oil. Add the chicken and sauté until lightly browned. Remove and reduce the heat to medium. Add 1 Tbsp more of butter and oil and add the onion, carrot, parsnip and celery. Sauté for 3 minutes, then add the bell pepper and green beans, sautéing 3 minutes more.
From annaolson.ca


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