![]() ![]() Stir in the stock, followed by the cream and white wine or water. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.Ĥ. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.ģ. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. Add the leek chunks and cook them until they start to soften and brown around the edges.Ģ. Heat the butter in a large frying pan over a medium high heat. Any kind will do! This fruit salad would be great! ![]() These chicken pot pies are definitely a full meal, you’ve got a carb, a protein, veggies, and dairy, but if you’d like to serve something on the side, here’s what I’d suggest: What do i serve with mini chicken pot pies? To reheat: place frozen pot pies in the oven on a silicone mat lined baking sheet and heat until warm. If you’d like to avoid a softer crust you may reheat in the oven.įreezer: Store cooked and cooled pie pies in a sealed tupperware in the freezer for up to 2 months. Note: the crust does get a little softer if you microwave. To reheat: place in the microwave until warm, about 30-60 seconds. Mini chicken pot pies with crescent rolls by The Food Charlatanįridge: Store cooked and cooled pot pies in sealed tupperware in the fridge for up to 3 days.Mini chicken pot pies with biscuits by Pillsbury.Mini chicken pot pies with puff pastry by Taste and Tell.Mini chicken pot pies with bisquick by Betty Crocker.No pie crust? No problem! Check out these other recipes below: Keep the box for the cooking instructions! What if i don’t have pie crust? Just keep the dough in a sealed gallon sized in the fridge until you’re ready to use the scraps. I like to reduce waste as much as possible, so I like making leftover pie dough into pie crust cookies for a sweet option or bake them and use as a topping for my turkey pot pie soup. What do i do with the leftover pie crust?īecause we’re cutting mini circles into the pie crust, you’ll end up with leftover scraps. Then all you’ll need to do is assemble the pot pie cups, bake, and and serve! The filling is good for a few days in a sealed container in the fridge. Prep the filling in advance if you like.This helps keep the calories down, but adds plenty of flavor and creaminess! Use a combination of broth and skim milk.If you don’t have rotisserie chicken, feel free to use any leftover chicken you have on hand. Not only does it save a step, it adds SO much flavor. Here are some of my favorite tips to keep these mini chicken pot pies super simple! Bake in preheated oven until pie crust is golden and cooked.Fill each pie crust with cooked filling.Gently press one round into one muffin slot, then repeat with remaining 11 slots.Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts.Slowly whisk in chicken broth and milk, then stir in peas and chicken.Add more butter, allow to melt, then slowly sprinkle on flour, and cook for 30 seconds.Add in veggies and spices, then cook until veggies are tender. Melt butter in a pan over medium heat.Instead, we’re using a muffin tin, which means that everything is already individually portioned out for you! Personally? That’s WAY too messy for me and the slices end up in more of a glop than an actual slice. Traditional chicken pot pie is made in a pie dish, then sliced and served. Feel free to make your own, but I mean, why would you? □ Lemon juice is my secret ingredient! It just adds a little somethin’ somethin’ and brightness to the overall creamy dish!.You can’t have chicken pot pie without it! Peas are traditional to chicken pot pie and add a lovely pop of color! Feel free to omit if peas aren’t your thing.Chicken broth adds flavor while milk adds creaminess. Flour when combined with melted butter creates a roux, which helps to thicken the cooking liquids below to make a sauce.Cooking these spices with the veggies give them amazing flavor. Spices: garlic powder, dried basil, paprika, salt, and pepper. ![]()
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