MINI CHICKEN POT PIES FROM SCRATCH RECIPES

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IMPOSSIBLY EASY MINI CHICKEN POT PIES RECIPE | ALLRECIPES



Impossibly Easy Mini Chicken Pot Pies Recipe | Allrecipes image

Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips    Bisquick®

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
½ cup chicken broth
1 cup frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground thyme
1 cup shredded Cheddar cheese
½ cup Original Bisquick® mix
½ cup milk
2 each eggs

Steps:

  • Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 265.4 calories, CarbohydrateContent 12.1 g, CholesterolContent 115 mg, FatContent 13.6 g, FiberContent 1.4 g, ProteinContent 23.7 g, SaturatedFatContent 5.9 g, SodiumContent 518 mg, SugarContent 2.1 g

MINI CHICKEN POT PIES | SOUTHERN LIVING



Mini Chicken Pot Pies | Southern Living image

Bake all the classic flavor of Chicken Pot Pie into fluffy, two-bite packages.

Provided by Liz Mervosh

Total Time 1 hours 0 minutes

Number Of Ingredients 14

Cooking spray
2 tablespoons unsalted butter
1 medium leek, white and light green parts, chopped (about 1¾ cups)
1 large carrot, peeled and chopped into ¼-in. pieces (about 1 cup)
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon fresh thyme leaves
2 medium garlic cloves, finely chopped
1?½ tablespoons all-purpose flour, plus more for dusting
1?¼ cups chicken stock
¼ cup heavy whipping cream
2 cups chopped rotisserie chicken
½ cup frozen sweet green peas
1 (8-oz.) can refrigerated crescent dough sheet

Steps:

  • Preheat oven to 375°F. Lightly coat a standard 12-cup muffin tin with cooking spray; set aside. Melt butter in a large skillet over medium-high. Add leek, carrot, salt, and pepper; cook, stirring often, until leeks are translucent, and carrots are slightly softened, about 5 minutes. Add thyme and garlic; cook, stirring constantly, until fragrant, about 30 seconds.
  • Sprinkle flour over leek mixture; cook, whisking constantly, 1 minute. Gradually whisk in stock and heavy cream, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium-high. Cook, whisking often, just until thickened, 1 to 2 minutes. Remove from heat.  Stir in chicken and peas; set aside.
  • Dust work surface lightly with flour, and unroll crescent dough sheet on surface, being careful not to stretch out dough. Roll out to a 12- x 10½-inch rectangle. Cut into 12 (4 x 3-inch) dough pieces. Press 1 piece of dough into bottom of each greased muffin cup. Spoon ¼ cup of the chicken mixture into each piece of dough.
  • Bake in preheated oven until crescent dough is puffed and golden, 12 to 15 minutes. Let cool 5 minutes. Remove from muffin tin, and serve.

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