Individual Chicken Potpies Recipes

INDIVIDUAL CHICKEN POTPIES

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.

INDIVIDUAL CHICKEN POT PIES

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 POTPIES

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 WITH HOMEMADE CRUST

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.

SAVORY INDIVIDUAL CHICKEN POT PIES

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.

MINI CHICKEN POTPIES WITH HERB DOUGH

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.

INDIVIDUAL CHICKEN POTPIES

Steps:

• Preheat oven to 350. Spray 10 muffin cups with vegetable spray.
• Cook the veggies part way, drain well.
• Stir together chicken, soup, and vegetables.
• Roll or pat out biscuits on a floured board.
• Press biscuits into bottoms and up sides of muffin cups.
• Spoon about 1/3 cup chicken mixture into each biscuit cup.
• Top each with 2 tsp cheese.
• Bake for 15-20 (or more) minutes, until biscuits are golden and cheese is melted.
• Let cool in pan on wire rack 5 minutes.

INDIVIDUAL CHICKEN POT PIES (FOR 4)

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.

INDIVIDUAL CHICKEN POTPIES

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).Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.