Personal Chicken Pot Pies Recipes

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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.

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.

PERSONAL CHICKEN POT PIES



Personal Chicken Pot Pies image

This is a delicious recipe for personal chicken pot pies and is fun for the the whole family to make and to eat!

Provided by Rebecca Van

Time 40m

Yield 12

Number Of Ingredients 7

nonstick cooking spray
12 biscuit (2-1/2" dia)s Biscuits, plain or buttermilk, refrigerated dough, higher fat
1 ½ cups cubed cooked chicken
1 ½ cups frozen mixed vegetables, thawed
1 (10.5 ounce) can condensed cream of chicken soup
¾ cup grated Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.
  • Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.
  • Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.
  • Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.
  • Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.6 g, Cholesterol 22.8 mg, Fat 9.3 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 3.3 g, Sodium 526.8 mg, Sugar 2.4 g

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).

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

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

Make date night something special with our Individual Chicken Pot Pies. These Individual Chicken Pot Pies serve two and are ready in under 40 minutes.

Provided by My Food and Family

Categories     Home

Time 33m

Yield 2 servings

Number Of Ingredients 7

1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup chopped rotisserie chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed, drained
1/2 cup all-purpose baking mix
2 Tbsp. milk
1 Tbsp. butter, melted

Steps:

  • Heat oven to 450ºF.
  • Mix cream cheese spread and dressing in medium bowl until blended. Add chicken and vegetables; mix well. Spoon into 2 (8-oz.) ramekins sprayed with cooking spray.
  • Mix baking mix, milk and butter just until blended; knead on lightly floured surface 4 to 5 times or until dough is no longer sticky. Pat out dough to 1/4-inch thickness. Use 2-inch pastry cutter to cut dough into 4 rounds, rerolling scraps as necessary. Place 2 dough rounds over chicken mixture in each ramekin.
  • Bake 15 to 18 min. or until biscuits are golden brown and filling is hot and bubbly.

Nutrition Facts : Calories 530, Fat 37 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 110 mg, Sodium 980 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 7 g, Protein 19 g

INDIVIDUAL CHICKEN POT PIES (FOR 4)



Individual Chicken Pot Pies (For 4) image

I have always liked potpies growing up because they were an easy way to get food into me when I was a busy 20's single girl. The store bought variety has since declined in taste, and amount, but increased in price. I have used all fresh ingredients in this homey favorite. You can make as many as you want and freeze before baking for those times you crave the store bought variety but want something just better.

Provided by heartshapedpan

Categories     Poultry

Time 1h10m

Yield 4 Pot Pies, 4 serving(s)

Number Of Ingredients 22

1 pie crust
1/2 lb baby carrots, chopped into 3 pieces each
1 celery heart, chopped (green leafy parts are optimal)
1 medium onion, chopped
3 garlic cloves, minced
8 ounces mixed mushrooms, sliced
1/4 cup olive oil
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1/2 cup half-and-half cream
2 lbs chicken breasts, boneless, skinless, chopped into 1/2 in.pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried parsley
1 1/2 teaspoons black pepper
1 cup frozen mixed vegetables
1 large potato, cooked and cubed
1 tablespoon heavy cream (for brushing dough before baking)
1 tablespoon olive oil
salt and pepper

Steps:

  • Prepare all vegetables and place in a large bowl. Place garlic into a separate small dish.
  • Chop chicken breasts and place into a medium bowl and season with 1/2 teaspoons pepper, 1 teaspoons salt, garlic and onion powder, and parsley. Mix well and set aside.
  • Heat 1 tablespoons olive oil in deep dutch oven. Sear chicken pieces in hot oil until no longer pink. Remove from pot to set aside.
  • Add additional olive oil to pot and heat up. When hot add all fresh vegetables, minus frozen vegetables, potato, and garlic. Cook on medium heat, stirring frequently, until soft and tender.
  • Add garlic and stir continually for about 3 minutes and very fragrant but not browned.
  • Add all flour to vegetable mixture and incorperate very well. Let mixture cook about 5 minutes total to cook off flour taste.
  • Immediately add all liquid (broth, milk, cream) and stir very well to not form lumps.
  • Bring to a light boil and add chicken, potato, and frozen (thawed) vegetables, salt and pepper.
  • Check for thickness of gravy and if too thick you can add more of any of the previous liquids used from begining.
  • When hot and bubbling and seasoning and thickness of gravy is suitable to you, devide mixture into individual ramekins. Your size of ramekin will determine how many servings will achieve per recipe. This amount of mixture was enough for 4 medium large (approx. 4 in") ramekins.
  • Using a sharp paring knife cut dough large enough to fit the top of ramekin. Place dough over mixture and seal edges.
  • Brush all with last remaining 1 tablespoons cream, and sprinkle with salt and pepper.
  • Bake in a 350 degree oven for 40-45 minutes, until crust is brown.
  • Enjoy.
  • If using frozen from freezer, place aluminum foil over top of potpie for first 30 minutes and bake until bubbly and brown. May take longer in oven due to frozen state. Adjust accordingly.

Nutrition Facts : Calories 1035.7, Fat 60.1, SaturatedFat 16.1, Cholesterol 165.9, Sodium 1449.2, Carbohydrate 63.1, Fiber 8.9, Sugar 5.4, Protein 60.3

INDIVIDUAL CHICKEN POTPIES



Individual Chicken Potpies image

These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup chopped onion
2 tablespoons chopped green pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whole milk
1 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
1 cup shredded Swiss cheese
2 cups cubed cooked chicken
PASTRY:
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup shortening
3 to 4 tablespoons cold water

Steps:

  • In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture. , For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350° for 30-40 minutes or until golden brown.

Nutrition Facts : Calories 811 calories, Fat 51g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 1021mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein.

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

This twist on pot pie is easy to make and easy to serve. It's also lower in calories, so it's easy on the diet, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 cup diced unpeeled red potatoes
1 medium carrot, thinly sliced (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 cup fat-free or regular half-and-half
1/2 cup dry sherry, nonalcoholic wine or chicken broth
3/4 cup water
1 1/2 teaspoons parsley flakes
1 teaspoon poultry seasoning
2 cups cubed cooked chicken breast
1 cup frozen sweet peas, thawed
1 package (17.3 oz) frozen puff pastry sheets, thawed

Steps:

  • Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
  • In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
  • Cut 8 (4-inch) squares from puff pastry.
  • Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
  • Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 6 g

CHICKEN POT PIES



Chicken Pot Pies image

Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.

Provided by Martha Stewart

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

Yield Makes 6

Number Of Ingredients 15

1 whole chicken (3 1/2 to 4 pounds)
5 tablespoons unsalted butter
1 pound Yukon gold potatoes, peeled and diced
3 medium carrots, peeled and diced
1 medium onion, peeled and diced
12 ounces cremini mushrooms, trimmed and quartered
1/3 cup cognac
5 tablespoons all-purpose flour
1 cup whole milk
1 cup fresh or frozen peas
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves
Coarse salt and freshly ground pepper
1 1/2 sheets frozen puff pastry, from 2 (14-ounce) boxes, thawed
1 large egg plus 1 egg yolk

Steps:

  • Place chicken in a large stockpot and add enough water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is cooked through (until an instant-read thermometer inserted into the thickest part registers 165 degrees), about 50 minutes to 1 hour. Use tongs to remove chicken. When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces. Reserve 2 cups of stock for the pot pie and the rest for another use.
  • In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac and cook for 2 minutes. Add flour and cook, stirring, for 1 minute. Pour in reserved 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Ladle into six (12-ounce) ramekins, let cool.
  • Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1 inch wider than ramekins or bowls being used. Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
  • In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
  • Preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

Recipe courtesy The Neelys. Another dish my s.o. made. We had leftover roasted chicken in the freezer, so he used that. This is so rich and creamy.

Provided by nanrichp

Categories     Pot Pie

Time 1h

Yield 6 individual pies, 6 serving(s)

Number Of Ingredients 17

4 cups chicken broth
1 bouillon cube
1/2 cup butter
1 onion, finely chopped
2 large carrots, cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chives, chopped
2 garlic cloves, 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 refrigerated 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.

Nutrition Facts : Calories 1061.2, Fat 69.1, SaturatedFat 22.9, Cholesterol 204.6, Sodium 1408, Carbohydrate 60.9, Fiber 4.5, Sugar 9.7, Protein 40.7

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From kimabbagehart.com


INDIVIDUAL EASY CHICKEN POT PIES - JO COOKS
Place the biscuits on top of each ramekin and cut a couple slits in each. Brush the biscuits with egg and place on a baking tray and bake in a preheated oven at 375 F degrees for about 15 to 20 minutes, until the biscuits are nice and golden brown. These chicken pot pies are very easy to make, and they go perfectly with a nice glass of white wine.
From jocooks.com


INDIVIDUAL CHICKEN POT PIE RECIPE - PIEPRONATION.COM
2021-10-09 Cook the celery, onion, peas and carrots on the stove in the butter, for 5 minutes. Add the spices, stir and cook for another minute. Make the mixture creamy and thick by adding in the flour, chicken broth and the heavy cream.
From piepronation.com


INDIVIDUAL CHICKEN POT PIES RECIPE | LEITE'S CULINARIA
2010-04-12 Bring to a simmer over high heat. Reduce the heat and skim the foam that is floating on the top of the water. Add up to 1 tablespoon salt and 1/2 teaspoon pepper. Simmer until the chicken is cooked through, 40 to 45 minutes. Remove the chicken from the pot with a large slotted spoon and let cool.
From leitesculinaria.com


INDIVIDUAL CHICKEN POT PIES - PEANUT BUTTER AND FITNESS
Pre-heat oven to 400°. Arrange individual oven-safe baking or meal prep dishes on a baking sheet. In a pot, melt butter over medium high heat. Once butter is hot, add onion, celery, garlic, and fresh thyme. Cook and stir for about 5 minutes or until tender. Add flour and stir to coat veggies evenly.
From peanutbutterandfitness.com


RR’S INDIVIDUAL CHICKEN POT PIE | CHICKEN.CA
Cool. Preheat oven to 400º F. Roll 5 of the pastry discs to a thickness of ¼ inch and transfer to a 12.7 cm or 5 inch ramekin. Refrigerate for 30 minutes. Spoon filling into the ramekins and brush edges of dough with egg wash. Roll out the other disc into a circle large enough to cover the pie with a 1 inch overhang.
From chicken.ca


INDIVIDUAL CHICKEN POTPIES RECIPE - TODAY.COM
2017-11-06 1. Preheat oven to 425 degrees. Roll out 1 sheet puff pastry on a lightly floured surface. Cut 2 rounds to fit ramekins, 1/2-inch larger all around than dishes. Cut a small X in center of each to ...
From today.com


THIS MONTH'S RECIPES - ANNA OLSON
Heat a large heavy-bottomed pot over medium high heat with 1 tbsp each of butter and oil. Add the chicken and sauté until lightly browned. Remove and reduce the heat to medium. Add 1 Tbsp more of butter and oil and add the onion, carrot, parsnip and celery. Sauté for 3 minutes, then add the bell pepper and green beans, sautéing 3 minutes more.
From annaolson.ca


INDIVIDUAL CHICKEN POT PIE RECIPE - COOKING MADE EASY
2021-08-11 A good chicken pot pie should be packed with meat and veggies, like a hearty chicken stew in a pie shell. Grilled chicken is easy, quick and healthy food. In a dutch oven, melt butter over medium heat. Individual Chicken Pot Pie Recipe. 1 cup sliced celery ; Unwrap frozen pot pies and arrange on rimmed baking sheet. Ingredients · 2 packages ...
From cookingmama.buzz


HOMEMADE INDIVIDUAL CHICKEN POT PIE RECIPE | A FARMGIRL'S DABBLES
2021-05-07 Wrap up the dough tightly with the plastic wrap and chill for 1 hour. Preheat oven to 375° F. Place six 8-ounce wide mouth Mason jars onto a rimmed pan and set aside. for the filling: Drizzle olive oil into a large skillet over medium heat. Add chopped chicken and cook for about 6 minutes, stirring occasionally.
From afarmgirlsdabbles.com


INDIVIDUAL CHICKEN POT PIES | FOODTALK - FOODTALKDAILY.COM
2021-10-06 Preheat oven to 375 degrees. Place the cubed chicken pieces in a large Ziploc bag and add in the salt, pepper, garlic powder and 1 tablespoon of olive oil. Close the bag and massage until all the chicken is well coated in the dry spices. Let marinate for about 30 minutes.
From foodtalkdaily.com


CHICKEN POT PIES (MINI AND REGULAR SIZED RECIPE VERSIONS)
2022-03-21 Remove skin and bones from chicken and dice into medium-sized chunks, set aside. Preheat oven to 375 degrees. Melt the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
From thissillygirlskitchen.com


INDIVIDUAL CHICKEN POT PIES - CARNATION®
Preheat oven to 375° F. Place four 6-ounce oven-safe ramekins on a sheet tray lined with parchment or foil. Step 2. Add bouillon cube to 1 ½ cups warm water and stir to combine; set aside. Step 3. Melt butter, and sauté onion and garlic in medium nonstick skillet for 2-3 minutes until onion is translucent. Add flour to pan and stir; cook ...
From verybestbaking.com


CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-23 Sautee vegetables in 6 Tbsp of butter until soft. Add mushroom s and garlic and saute 5 min. Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat. Roll out pie crust to 12″ and transfer to a pie pan. Add Filling into crust and cover with the second crust.
From natashaskitchen.com


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


4-INGREDIENT MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
2022-05-31 A hot chicken pot pie makes for the perfect comfort meal, but homemade Individual Chicken Pot Pies take comfort and coziness to the next level! Even better, this particular recipe comes together in a flash. These 4-ingredient mini pies prep in 15 minutes, giving you a wonderful family dinner option on busy weeknights. Serve up Individual Chicken …
From pillsbury.com


PERSONAL CHICKEN POT PIES (FREEZER-FRIENDLY) - ALYONA’S COOKING
2021-09-23 Instructions. To Make Pie Crust: In a large bowl add the flour; grate in the cold butter and mix together. Stir in the cold water and form a dough. Chill in the freezer until easy to work with (30 minutes.) Poach Vegetables: Bring 6 cups of water to a …
From alyonascooking.com


INDIVIDUAL CHICKEN POT PIES | THROUGH THE COOKING GLASS
Cut circles. Spray the bottom of the ramekins. Place the cut out dough to the bottom of the ramekins. Fill the ramekin about 1/8-1/4 in from the top. Place the cut out dough on top of the chicken mixture. Spray the dough on top. Place ramekins on a baking sheet. Bake for 25-30 minutes. Let cool for about 5 minutes.
From throughthecookingglass.com


CHICKEN POT PIE - ONCE UPON A CHEF
In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add the flour. Cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper.
From onceuponachef.com


BEST EVER CREAMY CHICKEN POT PIE (FOR TWO) - ZONA COOKS
2022-06-12 Coat two 18.6 oz baking dishes with cooking spray and set aside. Click for 18.6 ounce oven safe baking dishes. In a large skillet, heat the cooking oil over medium heat. Add the peas and carrots mix, diced onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes. Add the chicken and cook until just browned.
From zonacooks.com


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