Mini Chicken Alfredo Pot Pies Recipes

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ALFREDO CHICKEN POT PUFF PIES



Alfredo Chicken Pot Puff Pies image

With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cup frozen peas and carrots
1 jar (16 oz) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg

Steps:

  • Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
  • In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
  • Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
  • Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.

Nutrition Facts : Calories 730, Carbohydrate 42 g, Cholesterol 285 mg, Fat 8, Fiber 3 g, Protein 28 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 2 1/2 g

CHICKEN ALFREDO POT PIE RECIPE - (4.7/5)



Chicken Alfredo Pot Pie Recipe - (4.7/5) image

Provided by á-40619

Number Of Ingredients 10

1 bag of frozen vegetables (broccoli, cauliflower, and carrots)
3 cups cubed, cooked chicken
1 16-ounce jar Alfredo sauce
1/2 cup milk
1/2 teaspoon ground pepper
1 teaspoon garlic salt
1 container refrigerated Pillsbury Italian bread
1 egg
1 Tablespoon water
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Spray the 13×9 inch Chinet paper dish with cooking spray and set aside. Combine the frozen vegetables, cubed chicken, Alfredo sauce, milk, pepper, and garlic salt in a large bowl; mix ingredients together. Pour ingredients in prepared Chinet dish and cover with foil. Bake for 35-40 minutes, or until mixture is bubbly. Ten to fifteen minutes before cooking time is up, slice Pillsbury Italian bread dough into 12 thin strips. Roll each piece out and twist each strip into a loose spiral. In a small bowl, add the egg and water. Beat these two ingredients together to make an egg wash. After 35-40 minutes, remove the casserole from the oven and uncover. Place the twisted bread around the edges of the casserole. Brush each spiral with egg wash. Sprinkle Parmesan cheese on top of each spiral. Return the uncovered casserole to oven and bake for another 18-22 minutes, or until bread spirals turn a golden brown. Remove from oven and let cool for 10 minutes. Serve on Chinet Party Pack paper plates. Serves 6-8.

CHICKEN ALFREDO MINI POT PIE RECIPE



Chicken Alfredo Mini Pot Pie Recipe image

Provided by Alea

Yield 12

Number Of Ingredients 10

1 clove garlic
¼ cup minced onion
1 tablespoon olive oil
½ teaspoon red pepper flakes
½ teaspoon basil
½ teaspoon oregano
1 pound chopped chicken breast
Alfredo sauce (homemade or sauce packets/jars from the store)
4 x rolled pie crust
1½ cups of your favorite steamed vegetable (This is optional but enhances the texture and nutrition. I like carrots and broccoli with this.)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop up the garlic and onion. Saute in a large skillet with a teaspoon of butter until golden.
  • Add in chopped chicken and cook until done. You know it is done when juices run dry and no meat remains pink. It should be 165 Degrees Fahrenheit inside.
  • Add in Alfredo sauce and spices while mixing well. You can add in your vegetables at this point if you are choosing to put them in.Line a cupcake pan with cupcake liners. Use a flattened liner to cut pie crust. Place 1 crust inside each cupcake cup.
  • Fill each cup with ¼ cup Alfredo sauce.
  • Top each pie with a second crust, pinching top and bottom together along the edges.
  • Bake until crust is golden brown. Approximately 25-30 minutes.
  • Serve hot or chill for lunches. Makes 12 mini pot pies.

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

Provided by Sandra Lee

Categories     appetizer

Time 1h

Yield 12 appetizer servings

Number Of Ingredients 8

1/3 cup chicken broth
8 ounces frozen mixed vegetables (corn, peas, carrots)
2 (10-ounce) cans chicken breast, drained
1/2 can cream of celery soup
1 tablespoon garlic herb seasoning blend
1/4 cup butter, melted
5 sheets phyllo dough
Pepper

Steps:

  • Preheat oven to 375 degrees F.
  • In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
  • Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
  • Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
  • To re-heat:
  • Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.

MINI CHICKEN POTPIES



Mini Chicken Potpies image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

1 3/4 pounds skin-on, bone-in chicken thighs (about 6)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), sliced 1/4 inch thick
1 fennel bulb, cored and thinly sliced, plus 1 tablespoon chopped fronds
1 tablespoon all-purpose flour, plus more for dusting
1/4 cup Pernod or white wine
Pinch of saffron (optional)
1 cup heavy cream
1/2 teaspoon finely grated orange zest
2 medium red-skinned potatoes (about 1/2 pound), diced
3 small plum tomatoes, finely chopped
1 17-ounce box frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 375 degrees F. Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste. Roast until golden and cooked through, about 40 minutes; let cool. Shred the meat, discarding the skin and bones.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute.
  • Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
  • Preheat the oven to 350 degrees F. Set out six 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
  • Divide the filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of 1 ramekin with the beaten egg. Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat. Brush the remaining egg over the pastry.
  • Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving.

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

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

Chicken pot pies made with green beans and Progresso® broth gives you delicious dinner for eight.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold butter
3/4 cup cold water
1/2 cup butter
1 medium onion, chopped
1 medium carrot, chopped (1 cup)
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups milk
3 cups shredded cooked chicken
2 cups frozen cut green beans, thawed
1 teaspoon salt

Steps:

  • In medium bowl, mix 2 1/2 cups flour and 1/2 teaspoon salt. Cut in cold butter, using pastry blender, until particles are size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Shape dough into a ball. Divide dough in half; shape into flattened rounds. Wrap in plastic wrap; refrigerate 45 minutes.
  • Heat oven to 375°F. Spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place on cookie sheet. In 3-quart saucepan, melt 1/2 cup butter over medium heat. Cook onion and carrot in butter 3 minutes until tender. Sprinkle with 1/2 cup flour; cook 3 minutes, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, beans and 1 teaspoon salt. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among baking dishes. Top each with dough round. Bake on lower oven rack 35 to 45 minutes or until browned. Let stand 15 minutes before serving.

Nutrition Facts : Calories 610, Carbohydrate 44 g, Fat 7, Fiber 3 g, Protein 25 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1180 mg

EASY MINI CHICKEN POT PIES



Easy Mini Chicken Pot Pies image

Make something small with big flavor in Easy Mini Chicken Pot Pies, baked until golden brown and delicious. Easy Mini Chicken Pot Pies will go over big.

Provided by My Food and Family

Categories     Home

Time 37m

Yield 10 servings

Number Of Ingredients 7

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.
  • Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.
  • Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.8953 g, Sugar 0 g, Protein 8 g

CHICKEN ALFREDO POT PIE



Chicken Alfredo Pot Pie image

Make and share this Chicken Alfredo Pot Pie recipe from Food.com.

Provided by Chai Latte 2 Go

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (11 ounce) can refrigerated breadstick dough
1 (16 ounce) jar alfredo sauce
1/3 cup milk
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated parmesan cheese
1 teaspoon italian seasoning

Steps:

  • Heat oven to 375°F.
  • Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
  • Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
  • Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
  • Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.

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