FREEZER-FRIENDLY MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
We're obsessed with these Freezer-Friendly Mini Chicken Pot Pies, and here's why: They have all the great flavors of a full-size pie (like our beloved Classic Chicken Pot Pie), but with the added convenience and flexibility of smaller portion sizes. Bake as many as you need at a time for an easy meal!
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust.
- Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups.
- In 10-inch nonstick skillet, melt butter over medium heat; cook onion in butter 3 to 4 minutes, stirring frequently, until onion is tender. Stir in flour until blended. Add milk, thyme, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until mixture thickens. Stir in chicken and frozen peas and carrots. Fill each muffin cup with about 1/4 cup chicken mixture. Fold and crimp pie crust over filling (center will be open).
- Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.
- To Make Ahead and Freeze: After placing unbaked pies in muffin cups, wrap muffin pan in foil, and freeze completely, about 2 hours. Once pies are frozen, run knife around edge of pan to loosen; remove from muffin tin. Wrap each in plastic wrap, and place frozen pies in large resealable freezer plastic bag. To bake: Heat oven to 375°F. Remove desired number of frozen pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil; bake 20 to 24 minutes longer or until filling is bubbly and crust is light golden brown. Cool 5 minutes; carefully run knife around edge of pie to loosen.
Nutrition Facts : Calories 180 , CarbohydrateContent 16 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 4 g, ServingSize 1 Mini Pie, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g
MUFFIN-TIN CHICKEN POTPIES - TASTE OF HOME
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
Nutrition Facts : Calories 330 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1049mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 15g protein.
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