Party Mini Chicken Pot Pies Recipes

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INDIVIDUAL CHICKEN POTPIES



Individual Chicken Potpies image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 six-inch pies or 8 muffin-size pies

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
1 medium onion, finely diced
2 medium carrots, finely diced
1 stalk celery, finely diced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth, plus more as needed
1/4 cup dry white wine (or chicken broth)
2 cups shredded or chopped cooked chicken breast
1/4 teaspoon ground turmeric
1/2 teaspoon ground thyme
Kosher salt and freshly ground pepper
1/4 cup half-and-half
2 rounds refrigerated pie crust
1 large egg

Steps:

  • Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
  • Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
  • Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
  • If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MINI POT PIES RECIPE BY TASTY



Mini Pot Pies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg

Provided by Kathryn Aubin

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast
5 ¼ tablespoons butter
onion, diced
3 carrots, diced
½ cup flour
1 cup milk
2 cups chicken broth
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
  • Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  • Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  • Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  • Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  • Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  • Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
  • Bake for 15 minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

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

Vegetable cooking spray
1 ½ cups cubed cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ (16 ounce) package frozen mixed vegetables, thawed
All-purpose flour
1 (12 ounce) package refrigerated biscuits
½ cup shredded Cheddar cheese

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

PARTY MINI CHICKEN POT PIES



Party Mini Chicken Pot Pies image

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

6 (4 1/2 inch) aluminum foil, potpie tin
1 refrigerated pie crust (most 15-ounce packages contain 2 crusts, enough for 6 pies)
1 egg (makes enough for 6 pies)
2 tablespoons water
2 (3 1/2 ounce) boxes vanilla instant pudding mix (1 box makes enough for 3 pies, or use canned pudding) or 2 (3 1/2 ounce) boxes white chocolate pudding mix (1 box makes enough for 3 pies, or use canned pudding)
4 cups cold milk (to make pudding)
4 -6 starburst decorative candies (yellow)
10 -12 starburst decorative candies (orange)
3 -5 chewy Jolly Rancher candies (green, or Tootsie roll candy)
1 banana (makes enough for 6 pies)
2 -3 dried apple rings

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

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

These delicious and easy mini chicken pot pies are a simple recipe that uses just a few ingredients.

Provided by Stephanie Keeping

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 5

10.5 ounces Campbell's Cream of Chicken with Herbs (1 full 6-ounce can + ⅓ of 6-ounce can)
¼ cup chicken broth
3 packages Pillsbury Grands cresent rolls (seamless dough sheet)
9 ounces frozen vegetables (thawed)
1 cup cooked chicken (cut into small pieces)

Steps:

  • Preheat the oven to 400°F. Spray a muffin pan with cooking spray
  • Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.
  • Press them into the muffin pan along the bottom and up the sides.
  • In a bowl mix the chicken, vegetables, chicken broth, and soup.
  • Spoon the chicken mixture into the cups but don't overfill them as it will bubble up during cooking.
  • Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.
  • Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.
  • Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.

Nutrition Facts : Calories 244 kcal, Carbohydrate 27 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 649 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

These are such a fun and delicious meal idea when you have a craving for comfort food!

Provided by Debbie Chapman

Time 30m

Number Of Ingredients 4

3/4 cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn and green beans, defrosted)
1 package refrigerated biscuit dough

Steps:

  • Preheat the oven to 375F.
  • Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
  • Separate each of the biscuits and place them into the compartments of a greased muffin tin.
  • Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
  • Add the filling to each of the compartments (approximately 2 Tablespoons each).
  • Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

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

2 cups cooked chicken, diced (breast meat preferred)
1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of celery soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 ounce) cans Pillsbury refrigerated biscuits

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

CHICKEN POT PIE POCKETS



Chicken Pot Pie Pockets image

These Mini Chicken Pot Pies are super easy to whip up and make a great appetizer or fun dinner. Everyone will fall in love with these.

Provided by Lisa Longley

Categories     Main Course

Time 45m

Number Of Ingredients 9

17.3 ounces puff pastry (thawed)
1 cup cooked chicken
1 cup frozen peas and carrots
1/2 cup cream of chicken condensed soup (store bought or homemade)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 ounces cream cheese
1/2 cup cheddar cheese (grated)
1 egg (whisked)

Steps:

  • Preheat your oven to 350 degrees. Like a rimmed baking sheet with parcment paper.
  • In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken.
  • Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square. (You will have some filling left over.)
  • Fold the square over on itself to make a triangle. Brush with the whisked egg.
  • Bake for 20 to 25 minutes so that the tops are nice and golden brown.
  • Let stand about 5 minutes before eating.

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