MINI POT RECIPES
MINI CHICKEN POT PIES RECIPE | ALLRECIPES
Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They're so good you'll want to make them again and again!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 10 mini pies
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
- Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
- Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
Nutrition Facts : Calories 402.2 calories, CarbohydrateContent 40.3 g, CholesterolContent 38.6 mg, FatContent 19.2 g, FiberContent 3.3 g, ProteinContent 18 g, SaturatedFatContent 6.6 g, SodiumContent 1208.7 mg, SugarContent 5.5 g
INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
Healthy and light, salmon fillets are a breeze to cook in an Instant Pot—and won’t leave a fishy smell in your kitchen. Marinating them in a zesty mix of soy sauce, ginger, and lime both tenderizes and flavors the fish, and a sprinkling of toasted sesame seeds imparts a crunchy nuttiness to the finished dish.
Provided by Weldon Owen
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl or measuring cup, whisk together the soy sauce, lime zest and juice, ginger, and brown sugar. Place the salmon fillets in a shallow pan or baking dish and pour the marinade over the top. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- Transfer the salmon to the Instant Pot®, skin side up, and pour the remaining marinade over the fish. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 1 minute (for rare salmon) or 2 minutes (for medium salmon) at low pressure.
- Let the steam release naturally for 5 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and use tongs to transfer the salmon to a serving platter. Press the Cancel button to reset the program.
- Press the Sauté button and simmer the cooking liquid until it has thickened, 3–4 minutes. To serve, spoon over the salmon and top with sesame seeds. Serve rice alongside.
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