INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM
Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
- In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
- Bake 17 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 380 , CarbohydrateContent 35 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 2 g, ProteinContent 18 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 9 g, TransFatContent 5 g
OLD-FASHIONED CHICKEN SALAD RECIPE | SOUTHERN LIVING
This old-fashioned recipe harkens back to our great-grandmother's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice. Boiled eggs and pickled relish were optional. Large hens, simmered until tender, yielded both white and dark meat for maximum flavor.
Provided by Mary Allen Perry
Categories Salad
Total Time 2 hours 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours.
- Stir in remaining 1/4 cup mayonnaise. Spoon chicken salad into a serving dish; sprinkle with paprika.
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- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
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INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM
Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.
From pillsbury.com
Reviews 4
Total Time 45 minutes
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From pillsbury.com
Reviews 4
Total Time 45 minutes
Calories 380 per serving
- Bake 17 to 20 minutes or until biscuits are golden brown.
See details
OLD-FASHIONED CHICKEN SALAD RECIPE | SOUTHERN LIVING
This old-fashioned recipe harkens back to our great-grandmother's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice. Boiled eggs and pickled relish were optional. Large hens, simmered until tender, yielded both white and dark meat for maximum flavor.
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Reviews 4
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Reviews 4
Total Time 2 hours 25 minutes
Category Salad
- Stir in remaining 1/4 cup mayonnaise. Spoon chicken salad into a serving dish; sprinkle with paprika.
See details
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Reviews 4.5
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See details
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Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!
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