EASY RECIPES & EASY COOKING IDEAS - PILLSBURY.COM
We're obsessed with these Freezer-Friendly Mini Chicken Pot Pies, and here's why: They have all the great flavors of a full-size pie (like our beloved Classic Chicken Pot Pie), but with the added convenience and flexibility of smaller portion sizes. Bake as many as you need at a time for an easy meal!
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust.
- Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups.
- In 10-inch nonstick skillet, melt butter over medium heat; cook onion in butter 3 to 4 minutes, stirring frequently, until onion is tender. Stir in flour until blended. Add milk, thyme, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until mixture thickens. Stir in chicken and frozen peas and carrots. Fill each muffin cup with about 1/4 cup chicken mixture. Fold and crimp pie crust over filling (center will be open).
- Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.
- To Make Ahead and Freeze: After placing unbaked pies in muffin cups, wrap muffin pan in foil, and freeze completely, about 2 hours. Once pies are frozen, run knife around edge of pan to loosen; remove from muffin tin. Wrap each in plastic wrap, and place frozen pies in large resealable freezer plastic bag. To bake: Heat oven to 375°F. Remove desired number of frozen pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil; bake 20 to 24 minutes longer or until filling is bubbly and crust is light golden brown. Cool 5 minutes; carefully run knife around edge of pie to loosen.
Nutrition Facts : Calories 180 , CarbohydrateContent 16 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 4 g, ServingSize 1 Mini Pie, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g
WWW.PILLSBURY.COM
Bring those boring frozen veggies in your freezer to life with a colorful One-Pot Chicken and Vegetable Skillet. This flavor-packed chicken and veggies meal is a breeze to make, and most importantly, requires minimal cleanup.
Provided by Roxana Yawgel
Total Time 45 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
- Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
- Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 410 , CarbohydrateContent 14 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 4 g, ProteinContent 47 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 7 g, TransFatContent 0 g
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WWW.FOODNETWORK.COM
Reviews 5
Total Time 3 hours 15 minutes
Category main-dish
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
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