Individual Pork Potpies 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 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.

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 PORK PIES



Mini Pork Pies image

As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1-1/4 cups reduced-sodium chicken broth
2 pounds ground pork
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
4 sheets refrigerated pie crust
1 large egg
2 teaspoons 2% milk

Steps:

  • Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.

Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.

MINI PORK PIES



Mini pork pies image

James Martin's mini pork pies are sure to be a summer picnic favourite

Provided by James Martin

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper, Treat

Time 1h55m

Yield Makes 12

Number Of Ingredients 9

800g lean pork mince
1 large onion , finely chopped
1 tsp freshly grated nutmeg
1 tsp English mustard powder
1 tbsp Worcestershire sauce
200g lard
750g plain flour , plus extra for dusting
oil , for greasing
1 egg , lightly beaten

Steps:

  • Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.
  • To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.
  • Roll larger piece out on a floured surface to about 2-3mm thick - work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.
  • Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.
  • Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.

Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium

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 PORK POTPIES



Individual Pork Potpies image

Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12 as part of a buffet

Number Of Ingredients 22

4 pounds boneless pork shoulder, cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium carrot, finely chopped (1 cup)
2 stalks celery, finely chopped (1 cup)
1 medium onion, finely chopped (1 1/4 cups)
2 1/2 cups dry white wine, such as Sauvignon Blanc
1/2 teaspoon caraway seeds
2 tablespoons grainy mustard
6 tablespoons all-purpose flour
4 cups homemade or store-bought low-sodium chicken stock
4 sprigs fresh thyme
1 dried bay leaf
All-purpose flour, for surface
2 packages (14 ounces each) puff pastry
1 large egg, lightly beaten
6 ounces rutabaga, peeled and cut into 1/2-inch dice (about 1 1/4 cups)
2 stalks celery, cut into 1/2-inch dice (1 cup)
1 medium potato, peeled and cut into 1/2-inch dice (1 cup)
1 large carrot, peeled and cut into 1/2-inch dice (3/4 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/2 teaspoons finely chopped fresh thyme

Steps:

  • Make the stew: Season pork with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large, heavy pot over high heat for 1 minute. Add 2 tablespoons oil. Working in batches, brown pork on all sides, 3 to 4 minutes total per batch. Using a slotted spoon, transfer pork to a large bowl. (Reduce heat slightly if bottom of pot is getting too dark; you want browned, not burned, bits for flavoring the stew. Either wipe out pot or deglaze with water, bringing it to a boil and scraping up burned bits. Pour off liquid, add more oil, and proceed.)
  • Add carrot, celery, and onion to drippings in pot. Add 1/4 cup wine, and stir, scraping up any browned bits from bottom, until wine is evaporated. Cook for 3 minutes more, then add remaining 2 1/4 cups wine. Cook, stirring often, until reduced by half, 6 to 8 minutes. Whisk caraway seeds, mustard, flour, and 1/2 cup stock in a small bowl, then whisk into pot. Bring to a boil, and cook, stirring often, for 30 seconds.
  • Stir in remaining 3 1/2 cups stock. Add pork, thyme sprigs, bay leaf, and 1/2 teaspoon salt, and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until pork is fork-tender, about 1 hour and 30 minutes.
  • Finish the pies: Preheat oven to 375 degrees. On a lightly floured surface, working with 1 sheet of puff pastry at a time, roll out each to 1/8 inch thickness. Using a 3 1/2-inch fluted round cutter, cut out 12 circles, and arrange on a parchment-lined baking sheet. Cut out shapes from center of each round using a 1-inch snowflake cutter if desired. (Alternatively, make a wreath: Using a 1 1/2-inch leaf cutter, cut leaves from dough. Brush with egg, and form into wreath shapes about 3 1/2 inches in diameter, using 10 leaves per wreath. Save 1 leaf to place in center.) Brush with egg, then freeze until firm, about 15 minutes. Bake puff pastry rounds until golden brown, about 15 minutes.
  • Meanwhile, add remaining vegetables to pork mixture, and bring to a boil. Reduce heat to a simmer, and cook until vegetables are just tender, 15 to 18 minutes. Season with salt and pepper, and stir in parsley and thyme. Divide among twelve 7-ounce ramekins. Place on a rimmed baking sheet.
  • Place 1 puff pastry round on each ramekin. Bake, rotating sheet halfway through, until pastry is golden brown and juices are bubbling, 20 to 25 minutes more. Let stand for 15 minutes before serving.

INDIVIDUAL PORK & CRANBERRY POTPIES



Individual Pork & Cranberry Potpies image

My neighbor gave me this recipe years ago. I love how these pies are different from the usual chicken potpie. The flavor combination just screams fall, but freezing them allows my family to enjoy them any time of year. They are especially good for an easy dinner during the cold winter months. -Mary Shenk, Dekalb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh or frozen cranberries, thawed
4 celery ribs, sliced
1 medium onion, chopped
2-1/2 cups apple cider or juice
3 tablespoons brown sugar
4 garlic cloves, minced
4 teaspoons grated orange zest
1 tablespoon beef or chicken bouillon granules
1 teaspoon dried rosemary, crushed, or dried thyme
6 tablespoons all-purpose flour
3/4 cup water
5 cups chopped cooked pork
4 sheets refrigerated pie crust

Steps:

  • Adjust oven rack to lower third of oven; preheat oven to 450°. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes., In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in pork; remove from heat., On a work surface, unroll crusts. Roll each into a 14-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out sixteen 6-in. crust circles, rerolling scraps as needed., Press 1 crust circle firmly into bottom and up sides of eight 5-in. disposable foil pans. Divide pork mixture evenly among pans. Place remaining crust circles over tops, pressing bottom and top crusts together firmly; flute edges. Cut slits in crusts., Place potpies on baking sheets. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Freeze option: Cover unbaked potpies tightly and freeze. To use, bake frozen pies on baking sheets in a preheated 425° oven until golden brown and a thermometer inserted in center reads 165°, 40-45 minutes.

Nutrition Facts : Calories 727 calories, Fat 34g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 746mg sodium, Carbohydrate 73g carbohydrate (19g sugars, Fiber 2g fiber), Protein 30g protein.

INDIVIDUAL CHICKEN POTPIES



Individual Chicken Potpies image

Adapted from Campbell's ad. Also good with rabbit and would also probably be good with beef and condensed mushroom soup.

Provided by sheepdoc

Categories     Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 5

1 1/2 cups cubed cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
1 (12 ounce) package biscuits, 10 biscuits
1/2 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 454.8, Fat 21.5, SaturatedFat 7.2, Cholesterol 50.3, Sodium 956.9, Carbohydrate 44.1, Fiber 3.8, Sugar 1.9, Protein 21.8

INDIVIDUAL BEEF POT PIES



Individual Beef Pot Pies image

I hodgepodged this recipe together while trying to figure out a way to use my leftover roast beef. I didn't measure, so ingredient amounts are approximated. Delish!

Provided by Mrs. Pallack

Categories     Pot Pie

Time 1h35m

Yield 8 Pies, 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/4 cup onion, finely chopped
2 tablespoons all-purpose flour
salt and pepper
1 1/2 cups beef consomme (from a package) or 1 1/2 cups reconstituted au jus sauce (from a package)
1/2 cup milk
1 1/2-2 cups shredded leftover cooked beef
2 russet potatoes, peeled and diced
1 cup sliced carrot
1 cup frozen peas (thawed)
1 double crust pie crust, your favorite recipe
1 egg, beaten, for brushing top crust

Steps:

  • Preheat oven to 375 degrees F.
  • Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
  • Meanwhile --.
  • Melt butter in large saucepan over medium to medium low heat.
  • Add chopped onions and cook until onions are soft and translucent.
  • Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
  • (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
  • Add salt and pepper to taste.
  • Add broth and milk, stirring constantly.
  • Bring to a slow boil.
  • Remove from heat.
  • Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
  • Let mixture cool thoroughy.
  • Line ramekins with bottom pie dough.
  • Fill ramekins and cover with top crust, pinching edges to create a seal.
  • Brush with beaten egg.
  • Create slits in top crust with a butter knife.
  • Bake about 35 minutes until golden brown.
  • Enjoy.

Nutrition Facts : Calories 353.7, Fat 19.9, SaturatedFat 6.3, Cholesterol 33, Sodium 485.6, Carbohydrate 37.2, Fiber 3.3, Sugar 2.3, Protein 7.1

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

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EASY INDIVIDUAL CHICKEN POT PIES FOR TWO - BAKING MISCHIEF
2016-12-19 Set them next to the stove. 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


INDIVIDUAL CHICKEN POT PIES MADE WITH PIE CRUST (MAKES 3 POT PIES)
2021-07-03 Instructions. Preheat oven to 425 F. Spray sides and bottom of baking dishes with non-stick cooking spray. Melt butter in a small pot over low heat. Stir in flour to make a smooth paste (this is called a roux). In a separate pan, bring chicken broth to …
From crayonsandcravings.com


INDIVIDUAL CHICKEN POT PIES - RICARDO
Preparation. In a saucepan, sauté the onion and garlic in the butter for about 2 minutes on medium heat. Add the flour and cook for 2 minutes while stirring. Add the broth and bring to a boil, whisking constantly. Add the chicken, vegetables and herbs. Season with salt and pepper.
From ricardocuisine.com


MINI-PORK POT PIES RECIPE | YUMMLY | RECETA - PINTEREST
06-oct-2020 - These individually sized Mini-pork Pot Pies make a wonderful dinner for the family. Made with juicy pork loin, the filling for these pot pies features a savory blend of shallots, chestnuts, and prunes in thick wine sauce. Poured into individual bowls, the pork loin stew is covered with a topping of
From pinterest.ca


INDIVIDUAL BEEF POT PIES - A FAMILY FEAST®
2017-03-22 Place a 6-quart Dutch oven on the stove standing by. Reheat the skillet of fat (from step 2) over medium high heat. Place some of the beef pieces in the hot fat, not overcrowding the pan. Then sear for four minutes on each side, turning with tongs as you go. Once each side has browned, remove to the Dutch oven.
From afamilyfeast.com


INDIVIDUAL PORK POTPIES RECIPE
Oct 11, 2016 - Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine. Oct 11, 2016 - Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff …
From pinterest.ca


INDIVIDUAL PORK & CRANBERRY POTPIES | JUDI'S RECIPE BOOK | COPY ME …
Individual Pork & Cranberry Potpies. tasteofhome.com Judi's recipe book. loading... X. Ingredients. 2 cups fresh or frozen cranberries, thawed; 4 celery ribs, sliced; 1 medium onion, chopped ; 2-1/2 cups apple cider or juice ...
From copymethat.com


INDIVIDUAL MINI VEGETABLE POT PIES - FORK IN THE KITCHEN
2016-04-05 Let cook for another 3-4 minutes until fragrant. Stir in red pepper flake, thyme, rosemary, salt, and pepper. Whisk in flour, continue stirring for 1-2 minutes. Whisk in vegetable stock until flour is mixed in thoroughly; add bay leaf. Simmer the mixture for approximately 8 …
From forkinthekitchen.com


INDIVIDUAL PORK & CRANBERRY POTPIES RECIPE - MASTERCOOK
Individual Pork & Cranberry Potpies Recipe. Date Added: 11/17/2014 Source: www.tasteofhome.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to …
From mastercook.com


INDIVIDUAL PORK CRANBERRY POTPIES FOOD- WIKIFOODHUB
Steps: Adjust oven rack to lower third of oven; preheat oven to 450°. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes., In a small bowl, mix flour and water until smooth; stir into cranberry mixture.
From wikifoodhub.com


INDIVIDUAL PORK POTPIES - MEALPLANNERPRO.COM
4 pounds boneless pork shoulder, cut into 1/2-inch pieces; Coarse salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more if needed; 1 medium carrot, finely chopped (1 cup) 2 stalks celery, finely chopped (1 cup) 1 medium onion, finely chopped (1 1/4 cups) 2 1/2 cups dry white wine, such as Sauvignon Blanc; 1/2 teaspoon ...
From mealplannerpro.com


INDIVIDUAL CHICKEN POT PIES - I AM HOMESTEADER
2019-10-30 While doing this, preheat the oven to 400°F. In a large skillet over medium-high heat, melt the butter and whisk in the flour. Next, add the chicken stock, milk, and bouillon. Stir this for about 5 minutes as it thickens. Mix in the chicken and the rest of the ingredients and let that simmer for about 15 minutes.
From iamhomesteader.com


INDIVIDUAL PORK & CRANBERRY POTPIES RECIPE: HOW TO MAKE IT
My neighbor gave me this recipe years ago. I love how these pies are different from the usual chicken potpie. The flavor combination just screams fall, but freezing them allows my family to enjoy them any time of year. They are especially good for an easy dinner during the cold winter months. —Mary Shenk, Dekalb, Illinois
From stage.tasteofhome.com


INDIVIDUAL CHICKEN POTPIES – RECIPES NETWORK
2018-04-13 Ingredients. 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
From recipenet.org


INDIVIDUAL PORK & CRANBERRY POTPIES | RECIPE | RECIPES, POT PIE, FOOD
Nov 25, 2015 - My neighbor gave me this recipe years ago. I love how these pies are different from the usual chicken potpie. The flavor combination just screams fall, but freezing them allows my family to enjoy them any time of year. They are especially good for an easy dinner during the cold winter months. —Mary Shenk, Dekalb, Illin…
From pinterest.com


INDIVIDUAL CHICKEN POTPIES - CINDYS RECIPES
Recipes Made Better. Maybe. Use At Own Risk! Menu Home; Colorado 2017; Butch Wyss; Christmas 2021; Individual Chicken Potpies. Print Recipe. Individual Chicken Potpies. Votes: 0 Rating: 0 You: Rate this recipe! Course: Main Dish: Cuisine: American ...
From cindysrecipes.me


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