INDIVIDUAL CHICKEN POT PIES RECIPE | ALLRECIPES
Individual chicken pot pies - very versatile and adaptable recipe!
Provided by Elizabeth Tuten
Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 individual pot pies
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.
- Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.
- Bake in the preheated oven until golden, 20 to 30 minutes.
Nutrition Facts : Calories 1464.7 calories, CarbohydrateContent 107.7 g, CholesterolContent 136.9 mg, FatContent 95.8 g, FiberContent 9.3 g, ProteinContent 42.4 g, SaturatedFatContent 32.8 g, SodiumContent 2351.9 mg, SugarContent 1.5 g
EASY PERSONAL TURKEY POT PIES RECIPE | ALLRECIPES
This is a delicious, easy, fun and affordable meal for the whole family.
Provided by Lisa
Categories Meat and Poultry Turkey Ground Turkey Recipes
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 4 mini pot pies
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat vegetable oil in a skillet over medium heat, and cook the ground turkey meat until browned and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain excess fat if necessary, and place into a bowl. Bring enough water to cover the frozen vegetables (about 2 cups) to a boil in a saucepan, then stir in the mixed vegetables; bring back to a boil over medium heat, cook until tender, about 5 minutes, then drain. Place the mixed vegetables in the bowl with the turkey. Mix the 2 packets of turkey gravy mix with 2 cups of water in a small saucepan over medium heat. Reduce heat, and simmer until the mixture comes to a boil. Simmer about 2 minutes to thicken. Pour the gravy into the bowl with the turkey and vegetables, and mix well.
- Stir the 2 packages of pie crust mix with the ice water, adding the water 1 tablespoon at a time and stirring it in with a fork, until the mixture forms a soft dough. Gather the dough together, and cut in half; cut each half into 4 pieces (8 pieces in all). Roll each piece out on a floured surface to about 6 inches square, then fit 4 pie crusts into the mini-loaf pans; retain the other 4 crusts. Spoon 1/4 of the turkey and vegetable mixture into each pan. Top each pie with another crust, then use a fork to crimp the 2 crusts together to seal. Cut away excess dough. Using a sharp knife, make 4 small slits into the top crust of each pie.
- Place the pies onto a baking sheet, and bake in the preheated oven until the crusts are golden brown and the filling is hot, 15 to 20 minutes. Allow to cool for about 10 minutes before serving.
Nutrition Facts : Calories 1048 calories, CarbohydrateContent 90.6 g, CholesterolContent 127.1 mg, FatContent 56.2 g, FiberContent 7.2 g, ProteinContent 47.4 g, SaturatedFatContent 14 g, SodiumContent 1531.4 mg, SugarContent 0.8 g
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