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
SPICY CAJUN CHICKEN POT PIE
This chicken pot pie with Cajun seasoning and pickled jalapenos gets a simple pie-crust cracker for all the comfort and none of the hassle.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
- Serve in shallow bowls with a portion of pie crust.
CAJUN CHICKEN POT PIE
This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!
Provided by Whitney Bond
Categories Main Course
Time 1h35m
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim the excess pastry.
- Prick the pastry thoroughly with a fork.
- Place aluminum foil onto the surface of the pastry.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and remove the aluminum foil.
- While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery and bell pepper, cook for 5-6 minutes.
- Add the garlic and cook for an additional minute.
- Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in the broth and heat to a boil.
- Cook and stir until the mixture boils and thickens.
- Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
- Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
- Remove the skillet from the heat.
- Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface.
- Cut the pastry sheet into 6 equal strips.
- Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
- Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.
- Place in the oven and bake for 40-45 minutes.
Nutrition Facts : ServingSize 2 g, Calories 1052 kcal, Carbohydrate 81 g, Protein 39 g, Fat 63 g, SaturatedFat 20 g, Cholesterol 143 mg, Sodium 1415 mg, Fiber 7 g, Sugar 8 g
CAJUN CHICKEN POT PIE
A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread and you have a wonderful, easy, fast satisfying comfort meal! This can also be made ahead of time.
Provided by Cajun Girl
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
- Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes.
- Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
- Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 49.8 g, Cholesterol 79.4 mg, Fat 40.4 g, Fiber 4.3 g, Protein 23.5 g, SaturatedFat 16.1 g, Sodium 995.8 mg, Sugar 5.8 g
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