Best 9 Mini Chicken Potpies With Herb Dough Recipes

MINI CHICKEN POT PIES WITH HERB AND CHEESE BISCUIT TOPPERS

Steps:

• Preheat oven to 400 degrees.
• Saute carrots, celery, onion and tarragon together in a large stockpot for about about 3-4 minutes. Remove from heat add chopped broccoli, place lid on pan and let sit for 5 minutes.
• In another pan, over medium heat melt 6 tablespoons butter and add 1/2 cup sifted flour.
• Whisk until smooth.
• Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate.
• Whisk until smooth. Slowly pour 1 1/2 cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy.
• Pour this mixture over the cooked vegetables.
• If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered.
• Mix until the soup and milk are blended into the vegetables.
• Do not add salt to this mixture until you taste, the soup usually has enough salt included.
• Add cooked, chopped chicken to the vegetable/gravy mixture.
• Place ramekins on a cookie sheet.
• Fill greased ramekins (about 8) or a 9x13 pan with vegetable, chicken and gravy mixture.
• Top each with a biscuit.
• Bake for about 12-15 minutes at 400 degrees or until mixture is bubbly and biscuits are golden.

EASY MINI CHICKEN POT PIES RECIPE

Steps:

• Preheat the oven to 350°F.
• Place 4-6 ramekins inside a larger baking dish or baking sheet. This prevents spills in the oven and makes it easier to transfer.
• In a Dutch oven or heavy-bottom saucepan, heat the olive oil, onions, celery, and bell peppers over medium-high heat. Cook for 3-4 minutes or until tender.
• Stir in the diced chicken, flour, and seasonings and stir to combine then cook for an additional 2 minutes.
• Add water, heavy cream, and the peas and carrots then bring to a boil, stirring constantly to prevent burning.
• Reduce heat to medium and continue cooking for 10-15 minutes until the mixture is very thick.
• Remove from heat, and divide the mixture between the ramekins.
• Cut the puff pastry into circles the size of the ramekins and place them on top of the filling mixture.
• Brush the tops of the pastry with melted butter.
• Bake for 25-30 minutes or until golden brown on top.

MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 375F.
• Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
• Separate each of the biscuits and place them into the compartments of a greased muffin tin.
• Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
• Add the filling to each of the compartments (approximately 2 Tablespoons each).
• Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

MINI CHICKEN POTPIES WITH HERB DOUGH

Steps:

• Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
• Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
• Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
• Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
• Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
• Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
• Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
• Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
• Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.

INDIVIDUAL CHICKEN POT PIES WITH HERB CRUST

Steps:

• Combine flour, dried thyme, dried sage, baking powder, and salt in food processor. Pulse a few times to mix.
• Add the cubed butter in 4 additions. Mixture should have a coarse texture.
• In a small bowl, combine apple cider vinegar and cold water. With machine running, slowly pour in cold cider mixture until dough balls up to one side.
• Transfer dough to lightly floured surface. Halve the dough and form into two discs. Wrap each tightly with plastic wrap.
• Refrigerate at least 30 minutes prior to rolling out. (Dough can be made 3 days ahead of assembly. Keep chilled, or freeze up to 1 month.)
• In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 8 minutes, stirring frequently.
• Add wine, and reduce by half, about 3 minutes. Mix in flour, and stir for 2 minutes. Slowly whisk in hot stock until completely incorporated. Let bubble and thicken for 7-10 minutes.
• Stir in chicken, peas and carrots, corn, and fresh herbs. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out dough. (Filling can be made 1 day ahead of assembly. Bring to room temperature before continuing.)
• Preheat oven to 375°F.
• On a floured surface, cut the rounds of dough into thirds. Roll each third into an 8-inch circle, about 1/8-inch thick.
• Place into aluminum pan or ramekin. Lightly press the dough into the sides and bottom of each pan. Let the excess crust hang over the edges.
• Generously pile filling into each pan. Use all the filling. Fold excess crust over filling, leaving an exposed area of filling in the center for steam to escape. (Can be assembled a few hours before baking. Cover and refrigerate. Let sit at room temperature 20 minutes before continuing.)
• Brush crust with beaten egg. Place prepared pies on a large rimmed baking sheet.
• Bake 45 - 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!

SARAH'S MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
• Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
• Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
• Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

MINI CHICKEN POT PIES

Steps:

• In medium bowl, mix 2 1/2 cups flour and 1/2 teaspoon salt. Cut in cold butter, using pastry blender, until particles are size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Shape dough into a ball. Divide dough in half; shape into flattened rounds. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 375°F. Spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place on cookie sheet. In 3-quart saucepan, melt 1/2 cup butter over medium heat. Cook onion and carrot in butter 3 minutes until tender. Sprinkle with 1/2 cup flour; cook 3 minutes, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, beans and 1 teaspoon salt. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among baking dishes. Top each with dough round. Bake on lower oven rack 35 to 45 minutes or until browned. Let stand 15 minutes before serving.

MINI CHICKEN POT PIES

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
• Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
• Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
• To re-heat:
• Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.

MINI CHICKEN POTPIES

Steps:

• Preheat oven to 375.
• Set chicken in small roasting pan; season with salt and pepper to taste.
• Roast until golden and cooked through, about 40 minutes and let cool.
• Shred meat, discarding skin and bones.
• Meanwhile, heat olive oil in large skillet over medium heat.
• Add sliced leeks and fennel and sprinkle with salt.
• Cook stirring occasionally until vegetables soften, about 8 minutes.
• Sprinkle in flour; cook stirring 1 minute.
• Add 3/4 cup water. the heavy cream, wine, and saffron, orange zest, potatoes and salt to taste.
• Bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
• Stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
• Preheat oven to 350.
• Set out six 8-10 ounce ramekins.
• Unfold puff pastry on a lightly floured surface.
• Gently roll out pastry so it's extended by about 1/2 inch in each direction.
• Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
• divide filling among ramekins, filling each nearly to the top.
• Brush the rim and outer edge of 1 ramekin with beaten egg.
• Set puff pastry round on top and gently press around edge to secure the dough.
• Repeat.
• Brush the remaining egg over the pastry.
• Transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
• Let stand 5 minutes before serving.