FLOURED CHICKEN RECIPES

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MUFFIN-TIN CHICKEN POTPIES RECIPE: HOW TO MAKE IT



Muffin-Tin Chicken Potpies Recipe: How to Make It image

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 12

1 tablespoon butter
2 celery ribs, sliced
1/2 cup chopped onion
3 cups frozen mixed vegetables (about 15 ounces)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

Nutrition Facts : Calories 330 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1049mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

OLD-FASHIONED CHICKEN POTPIE RECIPE: HOW TO MAKE IT



Old-Fashioned Chicken Potpie Recipe: How to Make It image

Although this uses leftover chicken, I serve this old-fashioned chicken pot pie as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! —Marilyn Hockey, Lisle, Ontario

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 15

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup 2% milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
PASTRY:
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

Steps:

  • Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, in a large bowl, combine flour and celery seed. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown and filling is bubbly, 30-35 minutes.

Nutrition Facts : Calories 592 calories, FatContent 38g fat (22g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 823mg sodium, CarbohydrateContent 40g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

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I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. —Liliane Jahnke, Cypress, Texas
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Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.
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Calories 363 calories per serving
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