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.
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
MINI CHICKEN AND BROCCOLI POT PIES
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 12 mini pies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
- For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
- For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
- Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.
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
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