MINI CHICKEN POT PIES
These are such a fun and delicious meal idea when you have a craving for comfort food!
Provided by Debbie Chapman
Time 30m
Number Of Ingredients 4
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.
SARAH'S MINI CHICKEN POT PIES
These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.
Provided by sarah_7373
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 22.9 g, Cholesterol 63.2 mg, Fat 17.8 g, Fiber 1.4 g, Protein 11.9 g, SaturatedFat 10.2 g, Sodium 312.2 mg, Sugar 1.7 g
CHICKEN POT PIES WITH PUFF PASTRY
For those of us who LOVE pot pies, but don't have all day to make them! This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry!
Provided by FlourGirl
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
- In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
- In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
- Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.
Nutrition Facts : Calories 947.5 calories, Carbohydrate 55.9 g, Cholesterol 193.2 mg, Fat 64.8 g, Fiber 4.2 g, Protein 35.3 g, SaturatedFat 28.3 g, Sodium 1500.8 mg, Sugar 4.7 g
IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g
MINI POT PIES RECIPE BY TASTY
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
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
Provided by Sandra Lee
Categories appetizer
Time 1h
Yield 12 appetizer servings
Number Of Ingredients 8
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.
GRANDS!™ MINI CHICKEN POT PIES
These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed-including Pillsbury™ Grands!™ Flaky Layers biscuits-mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.
Provided by Pillsbury Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
PARTY MINI CHICKEN POT PIES
April Fools Day "funny" dessert to make everyone giggle. This from a Kid friendly website....it does take a little bit of time to hand make the veggies but its oh so worth it!!! Makes 6 small pies.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 6 pies
Number Of Ingredients 11
Steps:
- Heat the oven to 450°.
- Unroll or unfold a piecrust on work surface.
- Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
- If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
- Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
- Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
- Beat the egg with the water, then brush the mixture over the dough.
- Set the pie tin on a baking sheet a nd repeat for the other crusts.
- Bake the crusts for about 10 minutes.
- Let cool completely.
- Prepare the pudding and milk according to the package directions.
- Refrigerate until serving time.
- Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
- Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
- Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
- With your fingers, form each piece into a kernel by flattening one end and pinching the other.
- Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
- Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
- Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
- Cubed carrots: Cut each orange candy into 4 squares.
- To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
- Add the candies and the fruit to the pudding, then set the piecrust on top.
Nutrition Facts : Calories 390.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 53.8, Sodium 676, Carbohydrate 57.8, Fiber 1.5, Sugar 34.5, Protein 8.3
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