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 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
GRANDS!™ MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Nutrition Facts : Calories 250 , CarbohydrateContent 31 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 6 g, TransFatContent 0 g
More about "personal chicken pot pies recipes"
INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 45 minutes
Calories 380 per serving
- Bake 17 to 20 minutes or until biscuits are golden brown.
HANDHELD CHICKEN POT PIES - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 30 minutes
Category appetizers, snack
- To make the chicken pot pie filling, melt 2 tablespoons butter over medium heat in a large pot. Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, and salt. Saute until soft, about 15 minutes. Add the peas and diced chicken to the pot.Add the remaining 4 tablespoons butter to the softened vegetables, and let it melt completely. Add the flour and stir to distribute, then add the chicken stock. Bring the mixture to a boil, then back down to a simmer, and let it bubble for five minutes until it has thickened. Adjust the seasoning if desired, then let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.In the meantime, make the pie crust. Pulse the flour and salt together in a food processor 10 times, to combine. Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces. Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together. Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap in plastic. Chill in the fridge for two hours.Once the filling and pie crust are chilled, we’re ready to bake. Preheat the oven to 400ºF.Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans. Cut vent slits into each pie, then brush with egg wash. Bake for 25–30 minutes until golden brown and crusty. Let the pies cool for at least 5 minutes, then enjoy! Note: You can use your own pie crust recipe or store-bought pie crust, if desired.
HOW TO MAKE HOMEMADE CHICKEN POT PIE | CHICKEN POT …
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 55 minutes
Category main-dish
Cuisine american
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CREAMY CHICKEN POT PIE | RECIPES | WW USA
From weightwatchers.com
Total Time 70 minutes
Category Lunch,Dinner
Cuisine American
Calories 128 kcal per serving
CREAMY CHICKEN POT PIE | RECIPES | WW USA
From weightwatchers.com
Total Time 70 minutes
Category Lunch,Dinner
Cuisine American
Calories 128 kcal per serving
CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 562.1 per serving
- Bake about 35 minutes or until golden brown.
MUFFIN-TIN CHICKEN POTPIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Calories 330 calories per serving
- 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.
IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 35 minutes
Calories 250 per serving
- Bake 30 minutes or until golden brown.
LEFTOVER TURKEY POT PIE - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category Thanksgiving, baking, dinner, poultry, snack
Cuisine American, Comfort Food
- Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.) Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. Bake for 30-40 minutes or until very golden and bubbly and the crust is done. Allow to cool for a little bit before serving. Serve with a large spoon.
LEFTOVER TURKEY POT PIE - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category Thanksgiving, baking, dinner, poultry, snack
Cuisine American, Comfort Food
- Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.) Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. Bake for 30-40 minutes or until very golden and bubbly and the crust is done. Allow to cool for a little bit before serving. Serve with a large spoon.
CHICKEN POT PIES WITH PUFF PASTRY RECIPE | ALLRECIPES
From allrecipes.com
MINI CHICKEN POT PIES - CAMPBELL SOUP COMPANY
From campbells.com
THE BEST FROZEN CHICKEN POT PIES? - SERIOUS EATS
From seriouseats.com
DOUBLE-CRUST CHICKEN POT PIES RECIPE | SOUTHERN LIVING
From southernliving.com
CHICKEN POT PIES | FROZEN CHICKEN MEALS | SCHWAN'S GROCERY ...
From schwans.com
INDIVIDUAL CHICKEN POT PIES - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
1-HOUR VEGAN POT PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
COPYCAT MARIE CALLENDER'S CHICKEN POT PIE RECIPE ...
From cdkitchen.com
SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
From cravingtasty.com
PIE RECIPES - DESSERT PIES & MORE | TASTE OF HOME
From tasteofhome.com