IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°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 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g
MINI CHICKEN POT PIES
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
Time 40m
Yield 5
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, Carbohydrate 40.3 g, Cholesterol 38.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 1208.7 mg, Sugar 5.5 g
MINI CHICKEN AND BROCCOLI POT PIES
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 12 mini pies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
- For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
- For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
- Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.
GRANDS!® MINI CHICKEN POT PIES
Chicken pot pie with just 4 ingredients? It couldn't get any easier!
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Grands!®
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees 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 at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 30.1 g, Cholesterol 11.8 mg, Fat 12 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 2.8 g, Sodium 804.7 mg, Sugar 6.7 g
IMPOSSIBLY EASY MINI CHICKEN POT PIES
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®
Time 1h
Yield 6
Number Of Ingredients 12
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, Carbohydrate 12.1 g, Cholesterol 115 mg, Fat 13.6 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 5.9 g, Sodium 518 mg, Sugar 2.1 g
GRANDS! MINI CHICKEN POT PIES
[DRAFT]
Provided by Food Network
Time 45m
Yield 8 Servings
Number Of Ingredients 4
Steps:
- 1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 2. 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. 3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
SARAH'S MINI CHICKEN POT PIES
These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.
Provided by sarah_7373
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
- Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
- Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
- Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 22.9 g, Cholesterol 63.2 mg, Fat 17.8 g, Fiber 1.4 g, Protein 11.9 g, SaturatedFat 10.2 g, Sodium 312.2 mg, Sugar 1.7 g
GRANDS!® MINI CHICKEN POT PIES
Make and share this Grands!® Mini Chicken Pot Pies recipe from Food.com.
Provided by Pillsbury
Categories Chicken
Time 42m
Yield 8 Pies, 8 serving(s)
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 at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
- Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
- If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
MINI CHICKEN POT PIES
Provided by Sandra Lee
Categories appetizer
Time 1h
Yield 12 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
- Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
- Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
- To re-heat:
- Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.
MINI WHOLE-WHEAT CHICKEN POT PIES
These high-fiber individual pot pies make the perfect healthy snack, or pair them with a green salad for lunch or dinner. Make a batch and freeze them for later, then just pop them into a preheated oven-no parbaking or defrosting required.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 12 pot pies
Number Of Ingredients 21
Steps:
- For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.
- Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.
- For the filling: Meanwhile, add the oil to a large Dutch oven or pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
- Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you're working with it, chill it until it's easier to work with.)
- Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.
- Bake the pot pies until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.
- Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.
Nutrition Facts : Calories 290 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 65 milligrams, Sodium 310 milligrams, Carbohydrate 29 grams, Fiber 9 grams, Protein 5 grams, Sugar 1 grams
MINI CHICKEN POT PIES WITH BISQUICK RECIPE - (4.8/5)
Provided by ruthg
Number Of Ingredients 4
Steps:
- QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!) Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup) Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go! Recipe from Betty Crocker
IMPOSSIBLY EASY MINI CHICKEN POT PIES
Steps:
- 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2 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. 3 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. 4 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.
PARTY MINI CHICKEN POT PIES
April Fools Day "funny" dessert to make everyone giggle. This from a Kid friendly website....it does take a little bit of time to hand make the veggies but its oh so worth it!!! Makes 6 small pies.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 6 pies
Number Of Ingredients 11
Steps:
- Heat the oven to 450°.
- Unroll or unfold a piecrust on work surface.
- Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
- If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
- Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
- Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
- Beat the egg with the water, then brush the mixture over the dough.
- Set the pie tin on a baking sheet a nd repeat for the other crusts.
- Bake the crusts for about 10 minutes.
- Let cool completely.
- Prepare the pudding and milk according to the package directions.
- Refrigerate until serving time.
- Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
- Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
- Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
- With your fingers, form each piece into a kernel by flattening one end and pinching the other.
- Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
- Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
- Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
- Cubed carrots: Cut each orange candy into 4 squares.
- To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
- Add the candies and the fruit to the pudding, then set the piecrust on top.
Nutrition Facts : Calories 390.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 53.8, Sodium 676, Carbohydrate 57.8, Fiber 1.5, Sugar 34.5, Protein 8.3
SLOW-COOKER MINI CHICKEN POT PIES
Enhance your pot pie repertoire with this mini slow cooker chicken pot pie recipe. The succulent chicken pairs perfectly with the warm flaky crust.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
- Pour chicken pot pie filling into four separate cocottes or ramekins.
- Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
- Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
- Remove from heat, let cool and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI CHICKEN POT PIES WITH BACON AND MARJORAM
Provided by Bon Appétit Test Kitchen
Categories Chicken Herb Quick & Easy High Fiber Dinner Bacon Green Bean Carrot Phyllo/Puff Pastry Dough Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
- Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
MINI CHICKEN POT PIES
Chicken pot pies made with green beans and Progresso® broth gives you delicious dinner for eight.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 2 1/2 cups flour and 1/2 teaspoon salt. Cut in cold butter, using pastry blender, until particles are size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Shape dough into a ball. Divide dough in half; shape into flattened rounds. Wrap in plastic wrap; refrigerate 45 minutes.
- Heat oven to 375°F. Spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place on cookie sheet. In 3-quart saucepan, melt 1/2 cup butter over medium heat. Cook onion and carrot in butter 3 minutes until tender. Sprinkle with 1/2 cup flour; cook 3 minutes, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, beans and 1 teaspoon salt. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among baking dishes. Top each with dough round. Bake on lower oven rack 35 to 45 minutes or until browned. Let stand 15 minutes before serving.
Nutrition Facts : Calories 610, Carbohydrate 44 g, Fat 7, Fiber 3 g, Protein 25 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1180 mg
EASY MINI CHICKEN POT PIES
Make something small with big flavor in Easy Mini Chicken Pot Pies, baked until golden brown and delicious. Easy Mini Chicken Pot Pies will go over big.
Provided by My Food and Family
Categories Home
Time 37m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.
- Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.
- Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.8953 g, Sugar 0 g, Protein 8 g
MINI CHICKEN POT PIES
Steps:
- â¢Pre-heat oven to 400 degrees â¢Lay the crescent roll flat and cut out 12 rounds â¢Press them in the cupcake pan along the bottom and up the sides â¢In a bowl mix the soup, thawed vegetables and cut up chicken â¢Spoon the filling mix into the cups â be careful not to overfill â it will bubble up while cooking â¢Using a pizza cutter, cut strips of crescent dough to cover the top of the cups â I did 2 across each way â so four strips total per cup. â¢Bake about 18 minutes â until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were. â¢Let cool and then use a knife to loosen and lift out of cups. â¢Enjoy!
MINI CHICKEN POT PIES
If you don't have 10 ounce custard cups, use foil tart pans (4 1/2 inches in diameter by 1 1/4 incehse tall).
Provided by kymgerberich
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F in 2 quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10 ounce custard cups.
- Unroll crescent dough. Place 1 crescent over each custard cup.
- In small bowl, mix egg and water. Bursh mixture over dough. Sprinkle 1/8 tsp thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
Nutrition Facts : Calories 286.2, Fat 10.6, SaturatedFat 3.1, Cholesterol 101.5, Sodium 747.6, Carbohydrate 30.9, Fiber 3.4, Sugar 3.4, Protein 17.5
MINI CHICKEN POT PIES
Make and share this Mini Chicken Pot Pies recipe from Food.com.
Provided by Molly53
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400F.In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- Lightly grease or spray with cooking spray a 12-cup muffin tin and place a Pillsbury biscuit into each cup, pressing into the bottom and up the sides.
- Evenly spoon the pot pie mixture into each biscuit cup.
- Slide pan into the oven and bake for about 15 minutes or until golden and bubbly. Check at the 12 minute mark to make sure they don't burn.
- Let rest for about 3 minutes before serving.
Nutrition Facts : Calories 223.1, Fat 7.6, SaturatedFat 3.1, Cholesterol 29.3, Sodium 672.2, Carbohydrate 26.3, Fiber 1.7, Sugar 3.1, Protein 12.4
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