INDIVIDUAL CHICKEN POTPIES WITH MUSHROOMS AND PEAS
Chicken potpies are as American as apple pie, but they needn't be as fattening. Insteadofa buttery piecrust, cap them with a billowy mound of light mashed potatoes, whichsoaks up the flavorful broth in every spoonful.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 20
Steps:
- Make the potatoes: Place potatoes and garlic in a medium saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat to a bare simmer; cook until potatoes are easily pierced with a fork, about 15 minutes. Drain; pass through a food mill into a large bowl. In the same pan, heat milk, butter, and the salt. Pour over potatoes; stir to combine. Season with pepper; cover, and keep warm.
- Make the filling: Heat broiler with rack in lowest position. In a medium saute pan, heat the oil over medium heat, and add shallot. Cook until soft, about 3 minutes. Stir in the mushrooms and the salt. Cook, stirring occasionally, until lightly golden and beginning to soften, about 8 minutes. Add parsley and thyme; remove from heat. Divide evenly among four 2-cup ovenproof dishes.
- Bring stock, 2 cups water, and bay leaf to a boil in a medium saucepan; add leeks and chicken. Reduce heat to medium; simmer until chicken is cooked through, about 4 minutes. Add peas; immediately turn off heat. Using a slotted spoon, divide chicken mixture evenly among baking dishes. Reserve 1 cup cooking liquid in saucepan; set aside remainder for another use (store in an airtight container in refrigerator up to 2 days).
- In a small bowl, combine cornstarch with about 1 tablespoon water; whisk until smooth. Slowly whisk into reserved broth in saucepan, and bring to a simmer over medium heat. Cook 1 minute, and ladle into baking dishes, dividing evenly. Spoon about 1 cup potato mixture on top of each dish, and place under broiler until tops begin to brown, 10 to 12 minutes. Remove from broiler, and serve hot.
Nutrition Facts : Calories 398 g, Cholesterol 82 g, Fat 10 g, Fiber 10 g, Protein 38 g, Sodium 549 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 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
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
More about "individual chicken potpies with mushrooms and peas recipes"
INDIVIDUAL CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (96)Category EntreeServings 8Total Time 45 mins
- In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
EASY CHICKEN POT PIE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (86)Author Molly BazServings 6Total Time 1 hr 40 mins
- Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4–5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out—sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.
- Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
- Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.
- Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.
INDIVIDUAL CHICKEN POT PIES RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
3/5 (7)Total Time 1 hr 10 minsEstimated Reading Time 2 mins
ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS
From familyfoodonthetable.com
INDIVIDUAL CHICKEN POT PIE RECIPE - THE SLOW ROASTED …
From theslowroasteditalian.com
INDIVIDUAL CHICKEN POTPIES | WILLIAMS SONOMA
From williams-sonoma.com
MINI CHICKEN POT PIES WITH MUSHROOMS - EASY HOMEMADE …
From savorynothings.com
INDIVIDUAL CHICKEN POTPIES WITH MUSHROOMS AND PEAS
From mealplannerpro.com
INDIVIDUAL CHICKEN POTPIES RECIPE - TODAY
From today.com
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DinnerPublished Oct 11, 2017
CHICKEN WITH PEAS AND MUSHROOMS | STOP AND SHOP
From recipecenter.stopandshop.com
CHICKEN POT PIE WITH MUSHROOMS AND THYME | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN AND MUSHROOM POT PIES - GREATIST
From greatist.com
INDIVIDUAL CHICKEN POTPIES RECIPE | MYRECIPES
From myrecipes.com
INDIVIDUAL BLENDED CHICKEN POT PIES | MUSHROOM RECIPES
From mushroomcouncil.com
CHICKEN MUSHROOM POTPIE RECIPE - EATINGWELL
From eatingwell.com
ABUNDANT CHICKEN POTPIE RECIPE - LOS ANGELES TIMES
From latimes.com
15 BEST POT PIE RECIPES - EASY POT PIES - THE PIONEER WOMAN
From thepioneerwoman.com
A SUMMERY CHICKEN POTPIE IS THE ANTIDOTE FOR JUNE GLOOM
From latimes.com
SKILLET CHICKEN-AND-MUSHROOM POTPIE RECIPE - GRACE PARISI
From foodandwine.com
CHICKEN POT PIE - WITH MUSHROOM & PEAS - MUMMY IS COOKING
From mummyiscooking.com
INDIVIDUAL CHICKEN POT PIES - BOULDER LOCAVORE®
From boulderlocavore.com
EASY LEFTOVER CHICKEN RECIPES FOR DINNER IN A RUSH - REAL SIMPLE
From realsimple.com
INDIVIDUAL CHICKEN POT PIES - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
You'll also love