Skinnierpotpie Recipes

4-INGREDIENT S'MORES PIE

4-Ingredient S'mores Pie image

This gooey and chocolaty pie tastes just like the campfire treat.

Provided by Food Network Kitchen

Time 6h25m

Yield 8 servings

Number Of Ingredients 4

Ingredients

14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows

Steps:

Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
Preheat the broiler.
Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

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

Ingredients

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

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