search
Perdue
Mini Chicken Pot Pies
ADD YOUR COMMENT
"Yum yum!"
Comment Rosemary Wright
"can you put the chicken mixture in the cups and then cook it?"
Comment Stephannie Anderson
What Do You Think? Your Rating:

All fields are required.

Thank you for sharing your thoughts.

view photo
swipe-up
swipe-up

Mini Chicken Pot Pies

Preheat oven to 400°F

Ingredients

9 ounces PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (18 oz.)
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1/4 tsp. salt
1/8 tsp. black pepper
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight

Preheat oven to 400°F

Ingredients

1 package PERDUE® SIMPLY SMART® Individually Wrapped, Boneless, Skinless, Chicken Breast
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. olive oil
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup mlik
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight

Preheat oven to 400°F

Ingredients

1 PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
Step One

Mini Chicken Pot Pies

Time make it in:

WITH PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (18 oz.)

Serves 24 | Prep Time: | Cook Time:

WITH PERDUE® SIMPLY SMART® Individually Wrapped, Boneless, Skinless, Chicken Breast

Serves 24 | Prep Time: | Cook Time:

WITH PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)

Serves 24 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 24
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3.5g 18%
Cholesterol 10mg 3%
Sodium 220mg 9%
Total Carbs 10g 3%
Dietary Fiber 1g 3%
Sugars 1g
Protein 5g
Vitamin A 6%
Vitamin C 0%
Calcium 0%
Iron 4%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 24
Amount Per Serving
Calories 100
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2.5g 13%
Cholesterol 10mg 3%
Sodium 180mg 8%
Total Carbs 10g 3%
Dietary Fiber 1g 3%
Sugars 1g
Protein 4g
Vitamin A 6%
Vitamin C 0%
Calcium 0%
Iron 4%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 24
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 180mg 8%
Total Carbs 10g 3%
Dietary Fiber 1g 3%
Sugars 1g
Protein 5g
Vitamin A 8%
Vitamin C 2%
Calcium 0%
Iron 4%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 120
  • Protein 5g
  • Sodium 220mg
  • Sat.Fat 3.5g
  • Sugar 1g
  • Calories 100
  • Protein 4g
  • Sodium 180mg
  • Sat.Fat 2.5g
  • Sugar 1g
  • Calories 120
  • Protein 5g
  • Sodium 180mg
  • Sat.Fat 3g
  • Sugar 1g

Mini Chicken Pot Pies

Preheat oven to 400°F

ingredients

Ingredients

9 ounces PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (18 oz.)
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1/4 tsp. salt
1/8 tsp. black pepper
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
ingredients

Step one: Thicken

In a large skillet, heat the butter over medium heat. Add the onion, carrots and mushrooms. Cook until the vegetables are tender, stirring occasionally, about 3 to 5 minutes. Whisk in the flour and cook for 2 minutes. Reduce the heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the finely chopped chicken, peas and sour cream. Season with the salt and black pepper. Remove the skillet from the heat.

ingredients

Step two: Bake

Preheat oven to 400°F. Unfold the puff pastry sheet and lightly roll on a floured surface. With a sharp knife or pizza cutter, cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Press the rectangles into mini muffin-pan cups. Bake for 15 minutes or until the pastries are puffed and golden brown. Using the back of a spoon, press down the centers of the hot pastries to make wells. Cool in the pan on a wire rack for 5 minutes. Repeat with second pastry sheet.

TIP: You can also use a package of mini puff pastry or phyllo cups and bake according to package directions.

ingredients

Step three: Serve

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.

Mini Chicken Pot Pies

Preheat oven to 400°F

ingredients

Ingredients

1 package PERDUE® SIMPLY SMART® Individually Wrapped, Boneless, Skinless, Chicken Breast
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. olive oil
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup mlik
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
ingredients

Step one: Saute

Season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat the oil in a medium skillet over medium-high heat. Add the chicken and cook for 7 to 8 minutes per side or until well browned and cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the skillet and let it rest for 5 minutes. When it’s cool enough to handle, finely chop.

How to: Sauteing
ingredients

Step two: Thicken

In the same skillet, heat the butter over medium heat. Add the onion, carrots and mushrooms. Cook until the vegetables are tender, stirring occasionally, about 3 to 5 minutes. Whisk in the flour and cook for 2 minutes.?Reduce heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the chicken, peas and sour cream. Season with the remaining salt and black pepper. Remove the skillet from the heat.

ingredients

Step three: Bake

Preheat oven to 400°F. Unfold the puff pastry sheet and lightly roll on a floured surface. With a sharp knife or pizza cutter, cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Press the rectangles into mini muffin-pan cups. Bake for 15 minutes or until the pastries are puffed and golden brown. Using the back of a spoon, press down the centers of the hot pastries to make wells. Cool in the pan on a wire rack for 5 minutes. Repeat with second pastry sheet.

ingredients

Step four: Serve

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.

Mini Chicken Pot Pies

Preheat oven to 400°F

ingredients

Ingredients

1 PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
ingredients

Step one: Thicken

In a large skillet, heat the butter over medium heat. Add the onion, carrots and mushrooms. Cook until the vegetables are tender, stirring occasionally, about 3 to 5 minutes. Whisk in the flour and cook for 2 minutes. Reduce heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the chopped, leftover chicken, peas and sour cream. Season with the salt and black pepper. Remove the skillet from the heat.

ingredients

Step two: Bake

Preheat oven to 400°F. Unfold the puff pastry sheet and lightly roll on a floured surface. With a sharp knife or pizza cutter, cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Press the rectangles into mini muffin-pan cups. Bake for 15 minutes or until the pastries are puffed and golden brown. Using the back of a spoon, press down the centers of the hot pastries to make wells. Cool in the pan on a wire rack for 5 minutes. Repeat with second pastry sheet.

ingredients

Step three: Serve

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.

TA DA!

Mini Chicken Pot Pies

ADD A COMMENT
/* Forsee Site Survey */