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
PUMPKIN TARTLETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 27g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
More about "individual pie pans recipes"
HOMEMADE CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 1 hours 5 minutes
Calories 670 per serving
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
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