MUFFIN-TIN CHICKEN POTPIES RECIPE: HOW TO MAKE IT
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
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
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
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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CHICKEN POTPIE CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Dinner
Calories 489 calories per serving
- Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
CLASSIC CHICKEN POTPIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Calories 363 calories per serving
- Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
CHICKEN POTPIE CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Dinner
Calories 489 calories per serving
- Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
CLASSIC CHICKEN POTPIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Calories 363 calories per serving
- Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
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