Best 2 Irresistible Individual Chicken And Vegetable Pies Recipes
In the culinary realm, where flavors dance and textures intertwine, there lies a dish that embodies both elegance and comfort: individual chicken and vegetable pies. These culinary masterpieces take the classic combination of succulent chicken and vibrant vegetables and elevate it to new heights, captivating the senses with their golden crust, aromatic fillings, and explosion of flavors. Whether you're hosting a special occasion or looking for a delectable weeknight dinner, these mouthwatering pies will undoubtedly leave you and your loved ones craving for more. So, embark on a culinary journey with us as we explore a collection of irresistible recipes that will transform your kitchen into a haven of savory aromas and unforgettable tastes.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY INDIVIDUAL CHICKEN POT PIES
Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.
Provided by Tina Warren Lambert
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
- Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
- Remove bay leaves. Use an immersion blender to emulsify the liquid.
- Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
- Mix egg and water together and set aside for egg wash.
- Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
- Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
- Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.
Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g
PERSONAL CHICKEN POT PIES
This is a delicious recipe for personal chicken pot pies and is fun for the the whole family to make and to eat!
Provided by Rebecca Van
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.
- Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.
- Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.
- Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.
- Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.6 g, Cholesterol 22.8 mg, Fat 9.3 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 3.3 g, Sodium 526.8 mg, Sugar 2.4 g
Tips:
- For a crispy crust, use a combination of butter and vegetable shortening in the dough.
- To prevent the filling from becoming watery, pre-cook the vegetables before adding them to the pie.
- Use a variety of vegetables in the filling to add flavor and texture.
- Season the filling generously with herbs and spices.
- For a golden brown crust, brush the top of the pies with an egg wash before baking.
- Serve the pies warm with a side of mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Individual chicken and vegetable pies are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With a flaky crust, tender filling, and flavorful gravy, these pies are sure to be a hit with the whole family. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will produce perfect results every time. So next time you are looking for a quick and easy meal, give these individual chicken and vegetable pies a try!
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