INDIVIDUAL POT PIE DISH RECIPES

Name: Individual Chicken Pot Pies
Prep time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1/4 cup margarine or butter; 1/3 cup all-purpose flour; Dash pepper; 1 can (10 1/2 oz) condensed chicken broth; 3/4 cup milk; 2 cups cubed cooked chicken or turkey; 1/3 cup chopped onion; 1 can (4 oz) mushroom pieces and stems, drained; 1 cup frozen sweet peas; 1 cup frozen sliced carrots; 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count); Additional milk, if desired; Sesame seed, if desired

INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM

Individual Chicken Pot Pies Recipe - Pillsbury.com image

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

Ingredients

1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 can (10 1/2 oz) condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 can (4 oz) mushroom pieces and stems, drained
1 cup frozen sweet peas
1 cup frozen sliced carrots
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Additional milk, if desired
Sesame seed, if desired

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

INDIVIDUAL CHICKEN POTPIES RECIPE | MARTHA STEWART

Individual Chicken Potpies Recipe | Martha Stewart image

Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double the recipe.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Total Time 1 hours

Prep Time 35 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour, plus more for surface
1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed
2 tablespoons unsalted butter
1/2 onion, diced (1 cup)
1 small carrot, peeled and thinly sliced (1/3 cup)
1 stalk celery, thinly sliced (1/3 cup)
1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice
1 1/4 cups low-sodium chicken broth
1 cup packed coarsely chopped collard-green leaves (2 ounces)
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten

Steps:

Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.
Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.

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