Mini Cajun Chicken Pot Pies Recipes

MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 375F.
• Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
• Separate each of the biscuits and place them into the compartments of a greased muffin tin.
• Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
• Add the filling to each of the compartments (approximately 2 Tablespoons each).
• Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

SPICY CAJUN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
• Serve in shallow bowls with a portion of pie crust.

MINI CAJUN CHICKEN POT PIES

Steps:

• Preheat the oven to 400˚. Melt the butter in a large Dutch oven over medium heat. Add the sausage and cook, stirring, until it begins to brown, about 3 minutes.
• Add the celery, bell pepper, onion and Cajun seasoning. Sauté until the vegetables start to turn translucent, about 8 more minutes.
• Stir in the chicken. Sprinkle the flour evenly over the vegetables and chicken and stir. Cook for a couple of minutes, stirring gently. Pour in the chicken broth, stirring constantly, and then stir in the bouillon cube until dissolved. (The flour will combine with the chicken broth to create a delicious gravy.) Stir in the heavy cream. Cook over low heat until slightly thickened, about 4 minutes. Remove from the heat.
• Put six 8-ounce ramekins on a rimmed baking sheet. Unroll the pie dough on a floured surface. Using a ramekin as aguide, cut out 6 circles of pie dough that are slightly bigger than the ramekin.
• Divide the chicken mixture among the ramekins. Place the dough rounds on top.
• Cut small slits in the top and press the dough gently against the sides of the ramekins to seal. Bake for 30 minutes,or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

SARAH'S MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
• Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
• Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
• Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

DEEP DISH CAJUN CHICKEN POT PIE

Steps:

• Prepare pie crust.
• In a large saucepan, melt butter.
• Stir in flour, Cajun seasoning, salt, and pepper.
• Add broth and milk. Cook and stir until thickened and bubbling.
• Stir chicken, mixed vegetable, and potatoes.
• Pour into deap dish pie plate or tin.
• Brush edges of dish with beaten egg to help pie crust adhere.
• Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
• Brush with remaining beaten egg.
• Bake at 400F for 30 to 40 minutes until crust is browned.

CAJUN CHICKEN POT PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
• Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes.
• Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
• Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.