INDIVIDUAL CHICKEN POT PIES (FOR 4) RECIPE - FOOD.COM
I have always liked potpies growing up because they were an easy way to get food into me when I was a busy 20's single girl. The store bought variety has since declined in taste, and amount, but increased in price. I have used all fresh ingredients in this homey favorite. You can make as many as you want and freeze before baking for those times you crave the store bought variety but want something just better.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 Pot Pies, 4 serving(s)
Number Of Ingredients 22
Steps:
- Prepare all vegetables and place in a large bowl. Place garlic into a separate small dish.
- Chop chicken breasts and place into a medium bowl and season with 1/2 teaspoons pepper, 1 teaspoons salt, garlic and onion powder, and parsley. Mix well and set aside.
- Heat 1 tablespoons olive oil in deep dutch oven. Sear chicken pieces in hot oil until no longer pink. Remove from pot to set aside.
- Add additional olive oil to pot and heat up. When hot add all fresh vegetables, minus frozen vegetables, potato, and garlic. Cook on medium heat, stirring frequently, until soft and tender.
- Add garlic and stir continually for about 3 minutes and very fragrant but not browned.
- Add all flour to vegetable mixture and incorperate very well. Let mixture cook about 5 minutes total to cook off flour taste.
- Immediately add all liquid (broth, milk, cream) and stir very well to not form lumps.
- Bring to a light boil and add chicken, potato, and frozen (thawed) vegetables, salt and pepper.
- Check for thickness of gravy and if too thick you can add more of any of the previous liquids used from begining.
- When hot and bubbling and seasoning and thickness of gravy is suitable to you, devide mixture into individual ramekins. Your size of ramekin will determine how many servings will achieve per recipe. This amount of mixture was enough for 4 medium large (approx. 4 in") ramekins.
- Using a sharp paring knife cut dough large enough to fit the top of ramekin. Place dough over mixture and seal edges.
- Brush all with last remaining 1 tablespoons cream, and sprinkle with salt and pepper.
- Bake in a 350 degree oven for 40-45 minutes, until crust is brown.
- Enjoy.
- If using frozen from freezer, place aluminum foil over top of potpie for first 30 minutes and bake until bubbly and brown. May take longer in oven due to frozen state. Adjust accordingly.
Nutrition Facts : Calories 1035.7, FatContent 60.1, SaturatedFatContent 16.1, CholesterolContent 165.9, SodiumContent 1449.2, CarbohydrateContent 63.1, FiberContent 8.9, SugarContent 5.4, ProteinContent 60.3
INDIVIDUAL TURKEY POTPIES RECIPE: HOW TO MAKE IT
Savory, creamy potpies are a great way to make leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.—Victoria Bond, Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 33
Steps:
- In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among 6 greased 10-oz. ramekins., On a lightly floured surface, roll out puff pastry into a 13x9-in. rectangle. Cut into 6 squares. Place 1 pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese., Place ramekins on a baking sheet. Bake, uncovered, at 400° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 620 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 864mg sodium, CarbohydrateContent 55g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 25g protein.
More about "individual pot pies recipes"
FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY
From tasty.co
Reviews 99
Cuisine Fusion
Calories 969 calories per serving
- Enjoy!
INDIVIDUAL CHICKEN POTPIES RECIPE | REE DRUMMOND | FOOD ...
INDIVIDUAL CHICKEN POT PIES RECIPE | ALLRECIPES
From allrecipes.com
INDIVIDUAL CHICKEN POT PIES RECIPE - BETTYCROCKER.COM
From bettycrocker.com
INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
INDIVIDUAL CHICKEN POTPIES RECIPE | MARTHA STEWART
From marthastewart.com
INDIVIDUAL BEEF POT PIES RECIPE - FOOD.COM
From food.com
INDIVIDUAL CHICKEN POTPIES RECIPE | REAL SIMPLE
From realsimple.com
INDIVIDUAL BEEF POT PIES RECIPE - FOOD.COM
From food.com
INDIVIDUAL CHICKEN POT PIES FOR THE FREEZER | THE COMPLETE ...
From americastestkitchen.com
INDIVIDUAL CHICKEN POTPIES RECIPE | REAL SIMPLE
From realsimple.com
INDIVIDUAL CHICKEN POT PIES RECIPE - SCOTT HOCKER | FOOD ...
From foodandwine.com
EASY INDIVIDUAL CHICKEN POT PIES FOR TWO - BAKING MISCHIEF
From bakingmischief.com
INDIVIDUAL CHICKEN POT PIES MADE WITH PIE CRUST (MAKES 3 ...
From crayonsandcravings.com
INDIVIDUAL LOBSTER POT PIES RECIPE | MYRECIPES
From myrecipes.com
INDIVIDUAL BEEF POT PIES - A FAMILY FEAST®
From afamilyfeast.com
MINI LOBSTER POT PIES RECIPE | ALLRECIPES
From allrecipes.com
INDIVIDUAL POT PIE RAMEKINS - ALL INFORMATION ABOUT ...
From therecipes.info
MINI CHICKEN POT PIES - CAMPBELL SOUP COMPANY
From campbells.com