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Individual chicken pot pies are made of puff pastry shells filled with a chicken, vegetable and gravy mixture.


Muffin Tin Pot Pies | Taste and Tell

I definitely feel like I’m getting to the end of this pregnancy.  Every week, as I plan my menu, I start looking for easier and easier meals to bring to the table – simply because I don’t have the energy to be in the kitchen for very long.  And give me a recipe that has both veggies and a protien in it so that I don’t have to worry about much of a side dish?  I’m sold!!

This recipe for these mini pot pies has been on my list for a little while, and I’m so happy I finally got around to making them.  They were super easy, and full of goodness.  I do have to say, though, that I usually only make half of a recipe to feed our small family – especially with Rachael Ray recipes because the portions are usually so large.  I don’t know if I went wrong somewhere, or if it’s because I didn’t really measure anything for these – just eyeballed it – but I ended up with a ton of filling.  Enough to fill all 6 cups, plus a little extra.  I didn’t mind, though, because 1 wasn’t really enough for a serving, especially just served with a salad.  I think most adults would want 2 of these, and 1 would probably be good for the kids.

Muffin Tin Pot Pies | www.tasteandtellblog.com

Muffin Tin Pot Pies

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 individual pot pies

Muffin Tin Pot Pies

Individual chicken pot pies are made of puff pastry shells filled with a chicken, vegetable and gravy mixture.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 bay leaf
  • 1 medium onion, halved, divided
  • 1 tablespoon extra virgin olive oil
  • a handful of mushroom caps, sliced or chopped
  • 1 small rib celery, finely chopped
  • ½ cup defrosted frozen peas and carrots
  • 2 tablespoons butter
  • 2 tablespoons flour, plus a sprinkle to roll out dough
  • ¾ cup chicken stock
  • ¼ cup cream or half-and-half
  • 1 rounded tablespoon Dijon mustard
  • 2 tablespoons fresh thyme or dill, finely chopped
  • salt and pepper
  • 8-ounce sheet frozen puff pastry dough, defrosted
  • 1 egg, beaten with a splash of water

Instructions

  1. Preheat the oven to 400F. Spray a large 6-tin muffin pan with cooking spray.
  2. Place the chicken in a large pot. Add half of the onion and the bay leaf, and fill with enough water to cover the chicken. Place over medium heat and cook until the chicken is cooked through. Remove the chicken and shred or dice and place in a medium bowl.
  3. Meanwhile, heat the olive oil in a medium skillet. Add the mushrooms and cook until softened. Dice the remaining onion and add to the skillet along with the celery. Season with salt and pepper and cook until the vegetables are soft. Add in the frozen vegetables and cook 2 more minutes. Add all of the cooked vegetables into the bowl with the chicken.
  4. Return the skillet to the heat and melt the butter. Whisk in the flour. Whisk in the chicken stock and allow it to cook and thicken for 1-2 minutes. Stir in the cream. Add in the mustard and dill or thyme, then season to taste with salt and pepper. Pour the gravy over the chicken and vegetables and stir to combine.
  5. Roll out the puff pastry and cut into 6 squares. Place each square of dough into one of the prepared muffin cups and divide the chicken mixture evenly between the 6 cups. Fold the points of the dough over the filling so that they meet in the middle.
  6. Brush the tops with egg white and bake until they are golden brown, 25-30 minutes. Let the cups stand for a few minutes before removing from the pan.

Notes

http://www.tasteandtellblog.com/saturdays-with-rachael-ray-muffin-tin-pot-pies/

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19 Responses to Muffin Tin Pot Pies {Saturdays with Rachael Ray}

  1. Comiendo dentro y Fuera de Casa says:

    That looks great! I wanto to try it noooow =)

  2. Tasha says:

    I'm feeling you on the lack of energy thing- except that I find I'll be overly ambitious one evening and have zero kitchen motivation the next. I relly need to start utilizing more time saving shortcuts, like puff pastry.

    These sound delicious and would make a fun dinner, especially for kids.

  3. Laura says:

    I like the idea of this one, gonna have to try it.

  4. Rhondi says:

    I'm making these! I never thought to use muffin pans and puff pastry. And anything mini is a big hit with the kiddos! Great recipe!

  5. Sherry says:

    I love this idea. I don't get to see the RR show very often, but I do get some really great ideas for dinner. Thanks for the review and the recipe!

  6. Joanne says:

    I LOVE the idea of single serve pot pies! They make everyone's life so much easier.

  7. Ruthie says:

    Can't wait to try this one…looks yummy!

  8. teresa says:

    they're so cute! what a great idea!

  9. Jersey Girl Cooks says:

    Love this cute idea! Hope you are feeling well!

  10. scrambledhenfruit says:

    I love these little pot pies! I'll make these the next time my grandson visits- he'd love to help. :)

  11. Smurfette79 says:

    WOW, what an awesome idea on making pot pies. I have been asked to make mine for a friend and well this would be easier than using my crocks .. Ohhh I can't wait to finish do them.

  12. Kim says:

    I love this idea for the muffin pot pies. They look so cute!

    I just received a copy of RR's Look + Cook and I think it's her best book yet. I'll definitely be making some of her recipes shortly.

  13. Laura says:

    I love bite sized food and my husband love chicken pot pies. This is a match made in heaven.

  14. eatme_delicious says:

    Such cute little pot pies!!

  15. Jacki says:

    When you say place chicken in a pan….and bring to a boil- bring what to a boil? Are we supposed to put it in with chicken stock or water? I could make it up, but just thought I’d ask. :)

  16. […] of a classic comfort food! Fill puff pastry shells with a chicken, gravy and vegetable mixture — mini pot pies will be on the table in no time. • Macaroni & Cheese Cups: Need an appetizer or side dish? […]

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