Individual Chicken Pot Pies In The Crock Pot Food

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INDIVIDUAL CHICKEN POTPIES

2016-11-11



Individual Chicken Potpies image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 six-inch pies or 8 muffin-size pies

Number Of Ingredients 14

Ingredients:

  • 4 tablespoons (1/2 stick) butter
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth, plus more as needed
  • 1/4 cup dry white wine (or chicken broth)
  • 2 cups shredded or chopped cooked chicken breast
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground thyme
  • Kosher salt and freshly ground pepper
  • 1/4 cup half-and-half
  • 2 rounds refrigerated pie crust
  • 1 large egg

Steps:

  • Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
  • Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
  • Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
  • If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

SLOW COOKER CHICKEN POT PIE

2020-03-10



Slow Cooker Chicken Pot Pie image

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Provided by Beverly Buonaugurio

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 13

Ingredients:

  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 ½ cups chopped carrots
  • 1 ½ cups chopped celery
  • 1 yellow onion, chopped
  • 1 cup chicken stock
  • ¼ cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breasts
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn

Steps:

  • Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
  • Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
  • Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g

INDIVIDUAL CHICKEN POT PIES (IN THE CROCK POT)

2009-12-20



Individual Chicken Pot Pies (In the Crock Pot) image

This is so easy and so flavorful! Each person gets their own chicken pot pie! I make them in small glass Pyrex bowls with lids so they're easy to take to work/school.

Provided by Pesh9546

Categories     Savory Pies

Time 4h15m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 chicken breasts (on the bone)
  • 5 -7 yukon gold potatoes, cubed
  • 4 carrots, cubed (fresh, not canned)
  • 1 cup peas
  • 1 (10 1/2 ounce) can low-fat cream of chicken soup or 1 (10 1/2 ounce) can mushroom soup
  • 1 (10 1/2 ounce) can low-fat cream of celery soup
  • 1/2 cup chicken broth (or stock)
  • 1 (8 ounce) can crescent rolls
  • 2 teaspoons onion soup mix, mix
  • salt, Pepper, Paprika, Garlic Powder to Sprinkle

Steps:

  • Spray the crock pot with non stick spray.
  • Place the cubed potatoes, carrots and peas in the bottom of the crock pot. Sprinkle with Salt, Pepper and Garlic Powder. Spoon half a can of the Cream of Chicken and half a can of the Cream of Celery over the vegetables.
  • Sprinkle salt, pepper, paprika and garlic powder over the chicken breasts and under their skin. Place on top of vegetables in the crock pot. Cover the chicken with remaining soup, broth and Onion Soup Powder Mix.
  • Cover and cook on high for about 4 hours.
  • Remove chicken when cooked through and allow to cool. Use forks to shred meat from the bones. Add back into crock pot, and taste to see if needs more salt, etc.
  • Spoon into single serving sized small glass bowls. I use Pyrex bowls with lids. Roll out crescent dough and cut into circles that cover the bowls.
  • Bake at 375 until the crescent dough is nicely browned.
  • Allow to cool and enjoy. Or snap the lids on the bowls, stick them in the fridge and take to work or school for great lunch!

Nutrition Facts : Calories 576.3, Fat 15.2, SaturatedFat 4.2, Cholesterol 80.7, Sodium 987.7, Carbohydrate 81.2, Fiber 9.1, Sugar 9.6, Protein 28.8

Top Asked Questions

  1. How do you make a chicken pot pie?
    You get started with the best part: the filling. You start by melting butter in a pan, sauteing minced onion, adding flour, and slowly whisking in the milk and chicken broth. From there, I’m making this easy by using rotisserie chicken and frozen veggies. Making a chicken pot pie with crescent rolls dough is super easy!
  2. How to cook cream of chicken soup in a crock pot?
    Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Cook on Low for 7 1/2 hours. Continue cooking on Low until heated through, about 30 minutes more.
  3. How do you make chicken pot pie with Crescent Rolls dough?
    Making a chicken pot pie with crescent rolls dough is super easy! You simply roll out the dough, making sure to seal up those triangular cuts with your fingers right away, as you see in the photo on the left. Once that’s done you can use a pizza cutter or a knife to divide it into 16 rectangles.
  4. How to cook frozen pot pies?
    With a round cookie cutter, the same diameter as the ramekins, cut 8 circles in the dough and place on the sauce. At this point, wrap individually and freeze the pot pies. In a bowl, combine the egg and milk. Brush the frozen pies and cook for about 40 minutes in a 190 ° C (375 ° F) preheated oven.

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