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
EASY MINI CHICKEN POT PIES RECIPE
Follow this easy to make mini chicken pot pies recipe that is ideal for serving to the family on busy weeknights! A delicious comfort food meal everyone loves.
Provided by Katie Hale
Categories Main Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Place 4-6 ramekins inside a larger baking dish or baking sheet. This prevents spills in the oven and makes it easier to transfer.
- In a Dutch oven or heavy-bottom saucepan, heat the olive oil, onions, celery, and bell peppers over medium-high heat. Cook for 3-4 minutes or until tender.
- Stir in the diced chicken, flour, and seasonings and stir to combine then cook for an additional 2 minutes.
- Add water, heavy cream, and the peas and carrots then bring to a boil, stirring constantly to prevent burning.
- Reduce heat to medium and continue cooking for 10-15 minutes until the mixture is very thick.
- Remove from heat, and divide the mixture between the ramekins.
- Cut the puff pastry into circles the size of the ramekins and place them on top of the filling mixture.
- Brush the tops of the pastry with melted butter.
- Bake for 25-30 minutes or until golden brown on top.
Nutrition Facts : Calories 352 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 631 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
MINI CHICKEN POT PIES
These mini chicken pot pies couldn't be easier or more delicious! Made in a muffin tin using pre-made pie dough and stuffed with the easiest filling containing veggies, spices, rotisserie chicken, and my secret ingredient: lemon juice!
Provided by Jennifer Debth
Categories Main Dish
Time 45m
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons butter in a large non stick pan over medium heat.
- Once melted, stir in onion, celery, and carrots, and spices. Cook until veggies are tender, stirring regularly, about 10 minutes.
- Add in 1/4 cup additional butter and allow to melt, scrapping up any brown bits from the pan, if necessary.
- Once melted, slowly sprinkle on flour, then cook for 30 seconds, stirring the whole time.
- Reduce heat to low.
- Slowly whisk in chicken broth and milk.
- Stir in peas and chicken. The mixture should thicken up immediately. If not, let simmer until thickened.
- At this point, I like adding in a squeeze of lemon juice. Taste and re-season, if necessary. Set aside.
- Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- Roll out one of the pie crusts on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts.
- Repeat with remaining 2 crusts, you should end up with 12 total rounds.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots.*
- Fill each pie crust with 2 medium cookie scoops of mixture.
- Bake in preheated oven for 15-25 minutes, or until pie crust is golden and cooked.
- Remove from oven and let sit for a few minutes to firm up.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 mini pot pie, Calories 259 kcal, Carbohydrate 21 g, Protein 8 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 427 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g
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.
CHICKEN POT PIE POCKETS
These Mini Chicken Pot Pies are super easy to whip up and make a great appetizer or fun dinner. Everyone will fall in love with these.
Provided by Lisa Longley
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Like a rimmed baking sheet with parcment paper.
- In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken.
- Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square. (You will have some filling left over.)
- Fold the square over on itself to make a triangle. Brush with the whisked egg.
- Bake for 20 to 25 minutes so that the tops are nice and golden brown.
- Let stand about 5 minutes before eating.
MINI CHICKEN POTPIES WITH HERB DOUGH
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes eight 4-inch pies
Number Of Ingredients 22
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.
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
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
More about "mini chicken pot pie recipe 445"
MINI CHICKEN POT PIES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
MINI CHICKEN POT PIES - EASY CHICKEN RECIPES
From easychickenrecipes.com
MINI CHICKEN POT PIES – WW (WEIGHT WATCHERS) FREESTYLE
From keepingonpoint.com
LOW CARB MINI CHICKEN POT PIES - MYTABLEOFTHREE.COM
From mytableofthree.com
MINI CHICKEN POT PIES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
MINI CHICKEN POT PIES (W/ PIE CRUST) - ALEKA'S GET-TOGETHER
From alekasgettogether.com
HOW TO MAKE MINI CHICKEN POTPIES : FOOD NETWORK
From foodnetwork.com
MINI CHICKEN POT PIES - SON SHINE KITCHEN
From sonshinekitchen.com
EASY MINI CHICKEN POT PIES - DAD WHATS 4 DINNER
From dadwhats4dinner.com
MINI CHICKEN POT PIES IN RAMEKINS | KIERSTEN HICKMAN
From kierstenhickman.com
MINI CHICKEN POT PIES - THE NERD'S WIFE
From thenerdswife.com
MINI CHICKEN POT PIES - THE FARMER'S DAUGHTER
From the-farmersdaughter.com
MINI CHICKEN POT PIES - READY TO EAT DINNER - ONCE A MONTH MEALS
From onceamonthmeals.com
MINI CHICKEN POT PIES | SOUTHERN LIVING
From southernliving.com
KETO MINI CHICKEN POT PIES - RULED ME - RECIPES
From ruled.me
4 INGREDIENT CHICKEN POT PIE - CHARISSE YU
From charisseyu.com
MINI CHICKEN POT PIES - EVERYTHING'S BETTER WHEN IT'S MINI!
From spicedblog.com
4-INGREDIENT EASY MINI CHICKEN POT PIES - UNSOPHISTICOOK
From unsophisticook.com
MINI CHICKEN POT PIES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
MINI CHICKEN POT PIES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
MINI CHICKEN POT PIES WITH PUFF PASTRY - MAMA NEEDS CAKE
From mamaneedscake.com
MINI CHICKEN POT PIES - STAY AT HOME MUM
From stayathomemum.com.au
MINI CHICKEN POT PIES - CHEEKYKITCHEN
From cheekykitchen.com
SUPER EASY MINI CHICKEN POT PIES - THE GIRL ON BLOOR
From thegirlonbloor.com
MINI CHICKEN POT PIES - MY KITCHEN CRAZE
From mykitchencraze.com
CHICKEN POT PIES (MINI AND REGULAR SIZED RECIPE VERSIONS)
From thissillygirlskitchen.com
MINI CHICKEN POT PIES - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
MINI CHICKEN POT PIES - THE SHORTCUT KITCHEN
From centslessdeals.com
MINI CHICKEN POT PIES - HANDLE THE HEAT
From handletheheat.com
EASY MINI CHICKEN POT PIE: INDIVIDUAL-SIZED FROM NELLIEBELLIE
From nelliebellie.com
HOW TO MAKE MINI CHICKEN POT PIES - LIFEFAMILYFUN.COM
From lifefamilyfun.com
MINI CHICKEN POT PIES (QUICK AND EASY!) - THE FOOD CHARLATAN
From thefoodcharlatan.com
MINI CHICKEN POT PIES - HEALTHY WORLD CUISINE - HWC MAGAZINE
From hwcmagazine.com
MINI CHICKEN POT PIE RECIPE - JUGGLING ACT MAMA
From jugglingactmama.com
MINI CHICKEN POT PIES (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
MINI CHICKEN POT PIES - MORE THAN A MOM OF THREE
From morethanamomofthree.com
MINI CHICKEN POT PIES - CAMPBELL SOUP COMPANY
From campbells.com
MINI CHICKEN POT PIES RECIPE | SAY MMM
From saymmm.com
4-INGREDIENT MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love