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Chicken pot pies in muffin cups

Last post Jan 17, 2005 4:58 PM by gerryjs . 5 replies.

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  • Chicken pot pies in muffin cups
    Sorry for repeating, but I'm not sure how to "bump". Please advise.
    Thanks.

    I'd like to make these to bring to work.

    Does anyone have a recipe? I'd like to use homemade dough and ingredients if possible, but any suggestions are appreciated.

    Thanks

    gerry
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  • RE: Chicken pot pies in muffin cups
    To bump, just click on Reply to This Subject and type "bump" when the message area comes up. Actually, you can type anything.
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  • RE: Chicken pot pies in muffin cups
    bump thanks. would love to have this recipe also
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  • RE: Chicken pot pies in muffin cups
    I just found this in the search, I don't know the original poster, I don't see the name in Kathys post:

    Posted by: cathyb57_58_Mo Posted on: 7/9/2003 11:24:24 AM #R1808618

    I found this while doing a search awhile back when I was looking for a pot pie recipe.

    Individual Chicken Pot Pies
    Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.

    1/4 cup margarine or butter
    1/3 cup Gold Medal® All-Purpose Flour
    Dash pepper
    1 (10 1/2-oz.) can condensed chicken broth
    3/4 cup milk
    2 cups cubed cooked chicken
    1/3 cup chopped onion
    1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained
    1 cup Green Giant® Frozen Sweet Peas (from 1-lb. pkg.)
    1 (9-oz.) pkg. frozen baby cut carrots
    1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
    Preparation

    Heat oven to 350°F. Grease 8 (10-oz) custard cups or large muffin cups.

    Melt margarine in large skillet; stir in flour and pepper. Cook 1 minute, stirring constantly until smooth & bubbly. Gradually stir in broth & milk; cook until mixture boils & thickens, stirring constantly. Add chicken, onion, mushrooms, peas & carrots; cook until hot and bubbly. Spoon mixture evenly into greased custard cups.

    Separate dough into 8 biscuits. Press or roll each biscuit to form 4 1/2-inch round. Place biscuit rounds on top of filled custard cups. Cut slits in biscuit tops.

    Bake at 350°F. for 17 to 20 minutes or until biscuits are golden brown.

    Kathy
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    Diane

  • RE: Chicken pot pies in muffin cups
    I found this doing a search, too.

    Posted by: lizzie62 Posted on: 9/19/2003 8:45:53 PM
    #R2186371
    I tried a recipe for mini chicken pot pies.Not only was it easy, but my kids loved them.Here it is:

    Mini Chicken Pot Pies
    1 pkg.(10 ct.) refrigerated biscuits
    2 cups cooked diced chicken
    2 cups cooked or canned veggies(I used peas and corn)
    1 cup shredded cheddar cheese
    1/2 cup mayo
    1/4 cup finely chopped onion
    salt and pepper to taste

    Press the biscuits into greased muffin pan.Mix remaining ingredients together and spoon evenly into biscuit shells.Bake 350* for about 35-40 min. or until lightly brown
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  • RE: Chicken pot pies in muffin cups
    As always, I found good advice here.

    I mixed and matched ingredients and made a recipe that would make my own Grandmother proud.

    Thanks all!
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