MINI CHICKEN PIES RECIPE RECIPES

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PARMESAN CHICKEN MINI PIES RECIPE - PILLSBURY.COM



Parmesan Chicken Mini Pies Recipe - Pillsbury.com image

Italian flavored mini pies made easy with frozen chicken bites.

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 4

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
12 Tyson® frozen popcorn chicken pieces
1 1/4 cup tomato pasta sauce
3/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
  • Remove dough from can; press to 8x18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
  • Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden brown.

Nutrition Facts : Calories 240 , CarbohydrateContent 22 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 12 g, SaturatedFatContent 5 g, ServingSize 1 serving, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 0 g

MINI LENTIL SHEPHERD’S PIES RECIPE | BBC GOOD FOOD



Mini lentil shepherd’s pies recipe | BBC Good Food image

Make these mini veggie shepherd's pies ahead and freeze them for a nutritious family supper when you're pushed for time. They contain three of your 5-a-day

Provided by Juliet Sear

Categories     Dinner, Main course, Supper

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 16

2 tbsp butter or olive oil, plus extra for the pie dishes
1 large red onion , chopped
2 carrots , finely diced, about 200g
4 celery stalks , chopped
4 garlic cloves , finely chopped
150g chestnut mushrooms , chopped (blitz these to fairly tiny pieces for small kids)
2 tsp thyme leaves (optional)
250g puy lentils
100ml red wine (optional)
900ml vegetable stock
2 tbsp tomato purée
1 tbsp yeast extract (optional)
peas , to serve (optional)
850g Maris Piper potatoes , peeled and cut into chunks
75g butter
100ml milk (or alternative)

Steps:

  • To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
  • Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
  • Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
  • Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.

Nutrition Facts : Calories 443 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 11 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.9 milligram of sodium

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