PHILLY CHICKEN POT PIE MINIS
Cream cheese, chicken and veggies are the stuff comfort foods are made of! Like these tasty little pot pie minis baked until golden brown and delicious.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare Foolproof PHILLY Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
- Heat oven to 400°F. Whisk cream cheese spread, milk and seasonings in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (6 to 8 oz.) ramekins.
- Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
- Bake 25 to 30 min. or until crusts are golden brown.
Nutrition Facts : Calories 540, Fat 37 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 155 mg, Sodium 450 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 28 g
PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH
Make and share this Phyllo Chicken Pot Pie from Frozen Phyllo Dough recipe from Food.com.
Provided by petlover
Categories Pot Pie
Time 1h15m
Yield 1 pot pie, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
- 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
- 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
- 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
- GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.
CHICKEN PHILLY
Tender, seasoned chicken breast loaded with veggies and gooey cheese on a toasted bun.
Provided by Brian Genest
Categories Chicken Sandwiches
Time 1h35m
Yield 2
Number Of Ingredients 10
Steps:
- Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
- Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
- Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
- Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 1043.6 calories, Carbohydrate 51 g, Cholesterol 225.1 mg, Fat 69 g, Fiber 4.9 g, Protein 53.9 g, SaturatedFat 32.9 g, Sodium 2230.4 mg, Sugar 5.9 g
4-INGREDIENT CREAMY CHICKEN POT PIE
Make and share this 4-Ingredient Creamy Chicken Pot Pie recipe from Food.com.
Provided by Philly Cooking Creme
Categories Pot Pie
Time 48m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- HEAT oven to 400°F
- COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
- COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
- BAKE 25 to 30 minute or until golden brown.
- Substitute: Substitute 2 cups chopped cooked ham for the chicken.
- Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Nutrition Facts : Calories 265.1, Fat 9.7, SaturatedFat 2.9, Cholesterol 48.4, Sodium 243.2, Carbohydrate 24.6, Fiber 3.9, Sugar 1.1, Protein 20.2
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