MINI BUTTER CHICKEN PIES
Make the holidays special with these creamy Mini Butter Chicken Pies filled with tender chicken and veggies. 'Tis the season for deliciousness, after all!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook 7 min. or until tender and lightly browned, stirring occasionally. Stir in garam masala; cook and stir 1 min.
- Add pasta sauce and cream cheese; stir. Cook on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently. Remove from heat. Add chicken and vegetables; mix well.
- Spoon into 6 (1-cup) ovenproof ramekins or soup crocks sprayed with cooking spray.
- Heat oven to 400ºF. Roll out Easy Homemade Pie Dough on lightly floured surface to 1/8-inch thickness. Cut into 6 (4-incn) rounds with biscuit cutter, rerolling scraps as necessary. Place over chicken mixture; seal and flute edges. Cut several small slits in top of each crust to permit steam to escape.
- Bake 20 to 25 min. or until filling is hot and bubbly, and crusts are golden brown.
Nutrition Facts : Calories 500, Fat 29 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 130 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
MINI CHICKEN PIES
These tasty savoury treats are ideal for summer picnics
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.
- Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
- Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.34 milligram of sodium
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
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
CHICKEN & LEEK MINI PIES
Individual shortcrust pastry pies with chicken in a cheese, leek and chive sauce. Comfort food at its best.
Provided by Good Food team
Categories Main course
Time 25m
Yield Makes 4 small 250ml pies
Number Of Ingredients 10
Steps:
- In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
- Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.
- To cook from frozen, heat oven to 220C/200C fan/gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.
- To cook from fresh, heat oven to 190C/170C fan/gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.
Nutrition Facts : Calories 639 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
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BUTTER CHICKEN POT PIES - AHEAD OF THYME
From aheadofthyme.com
Cuisine IndianTotal Time 1 hr 50 minsCategory ChickenCalories 466 per serving
- Preheat oil in a large cooking pan over medium heat. Add butter chicken, potato, and carrots. Cover, and cook for 5 minutes. The potato should feel soft but not mashed.
- Add flour, butter, and salt into a food processor. Pulse mix on and off until mixture forms into small pieces of dough, approximately 1 minute. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse for another 1 minute, until the dough turns into a breadcrumb consistency.
- Take out one disc of dough at a time from the refrigerator and roll into 2 round circles, approximately 6-inches in diameter and 1/4-inch thick (One will be used for top crust and one for the bottom crust).
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Reviews 47Calories 887 per servingCategory Entrees
- Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery and garlic. Cook until they start to soften about 3 minutes. Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined. Add the potatoes and bring to a low boil, reduce heat and simmer 7-8 minutes to soften potatoes. Add chicken, corn, peas, rosemary, thyme, salt and pepper and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly. Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.
- Preheat oven to 400 degrees Cut the circles for the bottoms and tops of your pies. Place the bottom crusts in the tins and spoon in the mixture. Then top with the second crust. You should be able to get 5 mini 5" pies out of one box of pie crust. Then seal edges with a fork. Make 3 slits in the middle of the top to let the steam release.
- Whisk egg white with 1 tablespoon water brush over top of crust. Bake for 30-35 minutes or until crust is golden brown.
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