11
Sep
Melt the butter in a large pot over medium-high heat then add the onion carrots and celery. Another thing you can do is leave off the puff pastry from the pot pies that you will want to reheat and add fresh puff pastry.
Sometimes I stir in chopped hard-boiled eggs once the chicken mixture is thickened.
Mini chicken pot pies from scratch. These Mini Chicken Pot Pies from scratch are a wonderful hearty meal any day any time. From the quick savory pastry dough to the creamy chicken pot pie fill. How to make mini chicken pot pies Melt butter in a pan over medium heat.
Add in veggies and spices then cook until veggies are tender. Add more butter allow to melt then slowly sprinkle on. Bake at 350 for 10-15 minutes until the pot pies are reheated and the puff pastry is golden.
These mini chicken pot pies taste so great even as leftovers. Another thing you can do is leave off the puff pastry from the pot pies that you will want to reheat and add fresh puff pastry. Put a new spin on the classic casserole dinner with these individual mini chicken mushroom pot pies.
A quick and creamy filling made from scratch with chicken breasts sliced mushrooms milk and butter is hiding underneath a crispy crust with puff pastry. Bake it to golden perfection for the best homemade comfort dinner. To do this whisk together flour onion powder garlic powder garlic salt pepper and milk together in a small bowl.
In a 4-quart pan over medium heat boil water then add the chicken bouillon. Melt the butter in a large pot over medium-high heat then add the onion carrots and celery. Stir them around until the onions start to turn translucent about 3 minutes.
Stir in the chicken or turkey. How to Make Healthy Mini Chicken Pot Pies. Preheat oven to 375F.
In a bowl mix chicken cream of chicken chicken seasoning salt and pepper. Use a glass or cookie cutter to mold out circles of crescent dough. Grease a muffin tin and insert circle mold and add the chicken.
How to Make Mini Chicken Pot Pies Preheat the oven to 350F. Place 4-6 ramekins inside a larger baking dish or baking sheet. This prevents spills in the oven and makes it easier to transfer.
Ingredients 1 stick of butter divided 1 large carrot diced 2 stalks of celery diced 1 medium yellow onion diced 1 teaspoon fresh thyme 12 cup all purpose flour 3 cups low-sodium chicken broth. Mini Chicken Pot Pies. Saute onions and carrots in two tablespoons butter for five minutes.
Stir in shredded chicken frozen peas and flour. Add chicken broth and whisk 3-5 minutes or until thickened. Stir in pepper salt and dried thyme.
Sometimes I stir in chopped hard-boiled eggs once the chicken mixture is thickened. Mini Chicken Pot Pies. My kids love eating these mini chicken pot pies out of the ramekins and it really doesnt take any extra time.
Added bonus serving them is SO easy. They also have a tendency to stick in the muffin tin so its a win all around. I simply sprayed each ramekin with cooking spray and formed the pot pies.