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Individual Chicken Pies

Individual Chicken Pies


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I used the French dough left over from the salmon in the crust, which I had left over from a portion of homemade dough, but you can also use puff pastry already bought, or homemade according to the technique that everyone knows.

Boil the carrots and broccoli in salted water, boil for 15 minutes, drain them, without throwing the water in which they boiled, and leave them aside.

We clean the onions and finely chop them. We wash the pepper and cut it into cubes. We cut the tomatoes, dear ones, into cubes as well.

Melt the butter in a larger pan, add the onion and pepper and let them cook for 2-3 minutes. Put the tomatoes, and leave them on the fire for another 2-3 minutes. Cut the chicken breast into cubes and add it to the pan, leave the mixture on the fire for 5 minutes, then add the wine and let it boil for another 15 minutes.

Cut the carrot into small pieces, unroll the small bouquets of broccoli and put them in the pan, add 1/4 glass of boiling water, a tablespoon of flour, half a teaspoon of oregano and leave on the fire for another 5 minutes until the composition binds. .

The hardest part is over, the fun part follows ... it just doesn't end with such a banal recipe.

We grease 4 heat-resistant forms with butter, mine were 14cm in diameter. We spread the French dough in a thin sheet of 0.5mm. We cut circles with a larger diameter than the shapes, we put them in the shape so that they reach our edges. We evenly distribute the chicken composition with vegetables. On top we put a dough lid, press well on the edges to close it like a pie, and grease with the mixture made of egg and sour cream. I had a little dough left and I played making small models that I put on top of the pies.


Put in the preheated oven at 180 degrees for 30-40 minutes, until we see that they are nicely tanned from above. We take them out on a grill, and we have to wait 10 minutes for them to cool down, because this pie burns badly, no joke ... but don't ask how I know.

I know this seems a bit complicated, but it's not a recipe to make every day, it's a big day, and if you want to impress your guests, it's the right choice. If you are still not convinced then I invite you to dinner!

Good appetite!


Individual Puff Pastry Chicken Pot Pies

Good old fashioned chicken pot pie with easy puff pastry.

Ingredients

  • I Tbsp. olive oil
  • 1.5 lbs. chicken breast, cubed
  • Salt and Pepper to taste
  • 1/2 cup butter
  • 2 tsp. garlic paste, or two cloves of garlic
  • 1 small sweet onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 1/2 cups potatoes, diced
  • 1 tsp. dried thyme
  • 2 tsp. parsley paste or 1 Tbsp. fresh parsley chopped
  • 900 ml. sodium-reduced chicken stock
  • 3/4 cup flour
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 2 sheets frozen puff pastry
  • 1 egg yolk
  • 1 tsp. water

Instructions

  1. In a medium fry pan saute the chicken until cooked through in olive oil. Salt and pepper while cooking. Remove from pan and set aside.
  2. In the same pan, melt the butter and saute the onion, carrots, celery, potato, garlic, thyme, parsley, and season with salt and pepper. Continue cooking and stirring until veggies are soft.
  3. Pour in 1 cup chicken broth and stir. Add the flour and continue stirring until the mixture thickens. Cook for 1 min. Pour in the remaining broth while stirring and bring the mixture to a boil.
  4. Return the chicken to the pan and add the corn and peas. Bring the mixture up to a simmer and continue to cook for 15 min.
  5. Preheat oven to 375F. Pour the mixture into four medium-sized ramekins. Roll out the puff pastry dividing one sheet for two feet, top the bowls, and trim.
  6. Mix the egg with the water and brush the tops of the pies. Cut vents with a sharp knife.
  7. Place bowls on a baking sheet and bake in the oven until the top is golden brown and the filling is bubbling, about 25-30 min.
  8. Take out of the oven and let cool as the inside will be very hot.

Nutrition Information:

Yield:

Serving Size:

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Recipe adapted from Blog is the New Black
Try this delicious dish today, ENJOY.


Chicken Pot Pie

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.

Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.

Copyright 2020, Ina Garten, All Rights Reserved.

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To begin, dust a clean, dry work surface with flour and place the puff pastry over top.

Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use.

Next, make the filling. In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots.

Sauté for 8 to 10 minutes, or until the carrots are just cooked.

Cook, stirring constantly, for about 2 minutes.

Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour.

Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, herbs, chicken, and peas.

Ladle the filling into oven-safe ramekins or soup bowls (be sure they are oven proof up to 425 ° F). The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl.

Brush the outside edges of each bowl with an egg wash.

Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash.

Using a sharp knife, make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.

Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot ramekins to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.

For this recipe, you'll need oven-safe (up to 425 ° F) soup bowls. You can find them at Williams Sonoma. To make four servings, use bowls with an 18 to 20-oz capacity. To make six servings, use bowls with a 12 to 14-oz capacity.


Directions:

In a 2 quart sauce pan, heat butter over medium heat, until melted.

Whisk in flour, until well combined. Cook for 1-2 minutes.

Slowly whisk in the chicken broth, followed by the milk, cook over medium, stirring frequently, until it begins to thicken.

Add in cooked chicken and vegetables, stir to combine. Continue cooking until mixture is heated through.

8. Remove from the heat and roll your crescent dough out onto a large cutting board.

9. Press together the seams of the crescent rolls, then cut the dough evenly into 8 squares.

10. Take each square and press down into your prepared muffin tin.

11. Add spoonfuls of the pot pie mixture evenly to each cup. If you have extra mixture, you can freeze it for a 2nd batch of cups. To thaw later, heat in a saucepan on medium-low until heated through.

12. Bake in your 375 degree oven for 16-18 minutes until crescent rolls are a golden brown color.

13. Cool for about 5 minutes, then remove your crescent chicken pot pie cups from the pan. Enjoy!


Chicken Pot Pie Casserole

When fall arrives, we begin having more at home family dinners. The entire family is ready to spend more time at home being warm and cozy. Our family likes to enjoy comfort foods like Slow Cooker Chili and Stove Top Mac & amp Cheese as well as casserole dishes that really fill us up.

This weekend, a bit of chilly weather hit Cincinnati. We all spent the majority of our weekend in pj & # 8217s watching movies. Since we were all in the mood for comfort food, I decided a casserole would make for a great Sunday dinner. I whipped up this Chicken Pot Pie Casserole for all of us to enjoy.

Since my kiddos love our CopyCat KFC Pot Pie, I made this casserole very similar.

The chicken drenched in a gravy mixture with carrots, peas, and potatoes was a hit. The store bought crescent rolls kept me from spending too much time in the kitchen. This casserole was perfect, quick, easy, and delish.

INGREDIENTS
1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup Water
2 dogs Refrigerated Crescent Rolls.
1/2 tsp Poultry Seasoning
Salt and Pepper to taste.

DIRECTIONS
Grill chicken breasts until cooked through. Allow to cool.
Grill diced onions until transparent. Set aside.
Dice chicken into 1/2 & # 8243 cubes.
Preheat oven to 350.
Grease a 11 & # 21513 & # 8243 baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don't worry if sides don't go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
Stir and cook over medium heat until ingredients are warm (5-10 minutes).
Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.

We had one piece left of this casserole and I am looking forward to heating it in the microwave for lunch today. YUM!

Do you have a favorite fall casserole that you make quickly during the fall and winter months?


Preparation

Pat chicken dry with paper towels and season with salt and pepper.

Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2½ minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until chicken is cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl.

Melt butter with remaining tablespoon oil in now-empty Dutch oven over medium-high heat. Add onion, carrots, celery and 1/4 teaspoon salt until cook until lightly browned and softened, 8-10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk and thyme and simmer until sauce thickens, about 10 minutes. Stir in frozen peas.

Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Add chicken and lemon juice to sauce and season with salt and pepper to taste. Divide chicken mixture into six 5-inch ramekins.

Preheat oven to 400 ° F and adjust rack to middle position.

Unwrap and unroll pie crusts onto lightly floured surface. Stick 2 crusts together using 1 of the beaten eggs as "glue." Repeat with remaining 2 crusts. Cut out 6 circles, each around 6 inches in diameter. Top ramekins with pastry circles and use a fork to seal edges. Using paring knife, make 3 steam vents in each crust.

Brush crusts with beaten egg and then bake until crusts are golden brown, about 35 minutes. Let the pie rest for 10 minutes before serving.


Stouffer's chicken pot pie featured a crisper panel at the top of its tray

We had high hopes for this next pie as it featured a metallic crisper panel at the top of its box. It was a good size and the second most expensive at $ 3.99.

Despite having the crisper panel, it was still cold in the middle after we pulled it out following the six-and-a-half minute cooking and two-minute standing time directions. Once it was popped in for another two minutes, it was ready to go and it was worth the wait.

It came out looking the best by far and the crust was also by far the best you could literally taste the butter they tucked into the dough.

The chicken was great, but it did feature fewer veggies than some of the other pies, in our opinion. The gravy was a bit runnier than the Boston Market gravy and we also didn’t find it super flavorful, although it was pretty welcome with the richness of the crust.


Individual Chicken Pies - Recipes

Heat the oven to 400 & # 176F. & # 160 Unfold 1 pastry sheet on a lightly floured surface. & # 160 Roll the pastry sheet into a 12-inch square. & # 160 Press the pastry into a 2-quart round casserole. & # 160 Trim the excess pastry. & # 160 Prick the pastry thoroughly with a fork. & # 160 Place aluminum foil onto the surface of the pastry.

Bake for 25 minutes. & # 160 Remove the aluminum foil.

Heat the butter in a 12-inch skillet over medium heat. & # 160 Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp. & # 160 Add the flour and cook and stir for 3 minutes. or until the flour is golden brown. & # 160 Slowly stir in the broth and heat to a boil. & # 160 Cook and stir until the mixture boils and thickens.

Stir in the mustard, thyme, chicken, & # 160peas and 3 tablespoons parsley. & # 160 Remove the skillet from the heat. & # 160 Season the mixture with salt and pepper.

Unfold the remaining pastry sheet on a lightly floured surface. & # 160 Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

Spoon the chicken mixture into the casserole. & # 160 Weave a lattice pattern over the chicken mixture with the pastry strips. & # 160 Trim any excess pastry. & # 160 & # 160Sprinkle with the remaining parsley. & # 160 Place the casserole onto a baking sheet.

Bake for 45 minutes or until the chicken mixture is hot and bubbling and the pastry is golden brown.

Can I use my leftover turkey from Thanksgiving?& # 160YES! & # 160 Substitute turkey for the chicken & # 160(light or dark meat, they both work great).

How to Thaw Puff Pastry? & # 160Thaw time may vary. & # 160 Pastry should unfold easily but still be cold after thawing. & # 160 At room temperature, thaw unwrapped pastry for no more than 40 minutes. & # 160 In the microwave, wrap pastry in paper towel (thaw one sheet at a time) and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. & # 160 If it doesn & # 146t unfold easily, microwave for another 5 seconds on each side.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. Water) over the Puff Pastry to create a rich, golden sheen when baked.


  • 25g butter
  • 3 leeks, washed and sliced
  • 350g tub fresh cheese sauce
  • ½ bunch chives, chopped
  • 200g cooked chicken, torn or cut into bite-sized chunks)
  • 3 tbsp milk
  • 1 tbsp Dijon mustard
  • 320g pack ready-rolled shortcrust pastry, for dusting
  • 1 large egg, beaten

Method

In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.

Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.

To cook from frozen, heat oven to 220C / 200C fan / gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C / 170C fan / gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.

To cook from fresh, heat oven to 190C / 170C fan / gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.



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