EASY HAND-HELD CHICKEN POT PIES RECIPE | ALLRECIPES
Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.
Provided by Christina Salinas
Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 16 mini hand pies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
- Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
- Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Nutrition Facts : Calories 286.8 calories, CarbohydrateContent 29.3 g, CholesterolContent 29.2 mg, FatContent 12.3 g, FiberContent 1.3 g, ProteinContent 14.5 g, SaturatedFatContent 3.3 g, SodiumContent 923 mg, SugarContent 4.8 g
FLAKY CHICKEN HAND PIES RECIPE - NYT COOKING
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Provided by David Tanis
Total Time 2 hours
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
- Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
- Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
- Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
- Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
- Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.
Nutrition Facts : @context http//schema.org, Calories 293, UnsaturatedFatContent 11 grams, CarbohydrateContent 10 grams, FatContent 21 grams, FiberContent 2 grams, ProteinContent 17 grams, SaturatedFatContent 7 grams, SodiumContent 592 milligrams, SugarContent 3 grams, TransFatContent 0 grams
More about "chicken in hand recipes"
HANDHELD CHICKEN POT PIES - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 30 minutes
Category appetizers, snack
- To make the chicken pot pie filling, melt 2 tablespoons butter over medium heat in a large pot. Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, and salt. Saute until soft, about 15 minutes. Add the peas and diced chicken to the pot.Add the remaining 4 tablespoons butter to the softened vegetables, and let it melt completely. Add the flour and stir to distribute, then add the chicken stock. Bring the mixture to a boil, then back down to a simmer, and let it bubble for five minutes until it has thickened. Adjust the seasoning if desired, then let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.In the meantime, make the pie crust. Pulse the flour and salt together in a food processor 10 times, to combine. Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces. Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together. Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap in plastic. Chill in the fridge for two hours.Once the filling and pie crust are chilled, we’re ready to bake. Preheat the oven to 400ºF.Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans. Cut vent slits into each pie, then brush with egg wash. Bake for 25–30 minutes until golden brown and crusty. Let the pies cool for at least 5 minutes, then enjoy! Note: You can use your own pie crust recipe or store-bought pie crust, if desired.
CHICKEN POT PIE HAND PIES RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 2 hours 0 minutes
- Place hand pies on a rimmed baking sheet lined with parchment paper. Combine egg and 1 tablespoon water; brush over dough, and prick hand pies with a fork. Bake in preheated oven until thoroughly heated and pastry is golden brown, about 25 minutes. Let cool at least 5 minutes before serving.
SAVORY CHICKEN POCKET PIES | MARTHA STEWART
From marthastewart.com
Reviews 4.0
Category Finger Food Recipes
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
CHICKEN-AND-VEGETABLE HAND PIES RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 80 minutes
Calories 347 per serving
- Place 3 1/2 cups flour, 1 1/2 teaspoons salt, and baking powder in a food processor; pulse until combined. Stir together 10 tablespoons ice-cold water and 2/3 cup oil. With processor running, slowly pour water-and-oil mixture through food chute, processing until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute. Press into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes. Preheat oven to 400°F. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring often, until no longer pink, about 5 minutes. Place chicken and pan drippings in a bowl. Without wiping pan, heat remaining 1 tablespoon oil over medium-high; add haricots verts, carrot, thyme, and garlic; cover, and cook, stirring occasionally, for 5 minutes or until tender. Add chicken and drippings back to pan; stir in peas. Sprinkle with remaining 2 tablespoons flour; stir to coat. Add chicken stock and bring to a boil; cook for 3 to 4 minutes or until thickened. Fold in parsley, pepper, and remaining 1 1/2 teaspoons salt. Whisk together egg and 1 teaspoon water in a small bowl. Remove dough from refrigerator; let stand 5 minutes. Divide dough into 12 equal portions (about 2 ounces each), shaping each into a ball. Roll each ball into a 6-inch circle on a lightly floured surface. Spoon 1/3 cup chicken mixture onto center of each circle. Brush edges of dough circles with egg wash; fold dough over filling to form half-moons. Press edges together to seal. Brush remaining egg mixture over tops of pies and score tops to vent, or follow freezing instructions. Line a baking sheet with parchment paper; lightly coat paper with cooking spray. Place pies on prepared pan. Bake at 400°F for 22 to 25 minutes or until crust is lightly browned. Top with additional parsley, if desired. How-To: FREEZE: Freeze on a baking sheet for 12 hours or until solid. Transfer to a ziplock plastic freezer bag; freeze up to 6 months. THAW: Not necessary! Bake straight from frozen. BAKE: Place frozen pies on a parchment paper-lined baking sheet. Brush with egg wash; score. Bake at 450°F for 22 to 25 minutes or until crust is lightly browned. Top with additional parsley, if desired.
CHICKEN RAGÙ HAND PIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
- Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
SKILLET-ROASTED CHICKEN AFRITADA RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.3
- Remove chicken to a platter. Stir roasted vegetables, peas, and olives into sauce in skillet. Nestle chicken, skin side up, back into skillet. Serve with rice.
RACHEL SCHULTZ: CHICKEN & VEGETABLE HAND PIES
From rachelschultz.com
CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
RACHEL SCHULTZ: CHICKEN & VEGETABLE HAND PIES
From rachelschultz.com
THESE EASY CHICKEN PIES ARE THE HEROES OF YOUR WEEKNIGHT ...
From blog.williams-sonoma.com
SAVORY CHICKEN POCKET PIES | MARTHA STEWART
From marthastewart.com
CHICKEN HAND PIES {HEART SHAPED HAND PIES WITH CHICKEN ...
From tastesoflizzyt.com
QUICK + EASY CHICKEN RECIPES AND CHICKEN MEAL IDEAS ...
From pillsbury.com
THE BEST CHICKEN RECIPES OF 2021 | TASTE OF HOME
From tasteofhome.com
HANDI CHICKEN RECIPE: HOW TO MAKE HANDI CHICKEN RECIPE ...
From m.recipes.timesofindia.com
CREAMY MUSHROOM CHICKEN RECIPE #SHORT - YOUTUBE
INGREDIENTS INDEX | SEARCH MY RECIPES BY WHAT YOU HAVE ON HAND
From diethood.com
HOW TO MAKE CHICKEN CURRY SAUCE RECIPE - WOTHAPPEN
From wothappen.com
CURRY CHICKEN HAND PIES - GOOD HABITS & GUILTY ...
From goodhabitsandguiltypleasures.com