Chicken Pot Pies are one of those comfort foods I remember enjoying as a kid. Except that my Mom made the frozen Pot Pies that you just throw in the oven and heat up. Not that those don’t taste good, and especially if you are in a hurry, but these Individual Chicken Pot Pies that Doug made are really good, and didn’t take that much longer than it would take to bake the frozen ones.
Doug baked the Chicken Pot Pies in these little crocks. They are from QVC, and are called Temp-tations Old World Covered Crock Bowls. We have never bought anything from QVC before, so when Collective Bias asked us to take a look at the oven to table dishes and the recipes by Tara McConnell, we were quite surprised at how beautiful they were.
We shopped around a bit, looked at all the dishes and read lots of reviews, then decided on the crocks. Then we headed on over to check out Tara’s recipes, and discovered the Chicken and Biscuits Casserole. We had already bought a couple whole chickens to bake in the oven, so this was a perfect recipe to try.
The recipe is for a 2 quart Temp-tations Baking Dish, we just changed the size of the dish and it turned out great.
Doug and I were both surprised that the Chicken Pot Pie stayed hot a really long time. Doug baked them just before lunch, we shot the pictures, which took about 15 or 20 minutes, then we sat down and enjoyed lunch and they were still steaming hot.
With the busy lifestyle that all of us lead, it’s nice that you can bake right in these dishes and then serve in them too…cuts down on doing the dishes too!
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Individual Chicken Pot Pies
- Total Time: 30 minutes
Description
Delicious recipe for Chicken Pot Pies. Recipe from PocketChangeGourmet.com Adapted from Tara McConnell
Ingredients
- 2 Tablespoons butter or margarine
- 1/2 cup diced yellow onion
- 1/4 cup diced celery
- 2 cans condensed cream of chicken soup
- 2 cups milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon poultry seasoning or your favorite seasoning
- 1/8 teaspoon black pepper
- 1–1/2 cups frozen peas and carrots
- 2 cups cooked chicken, diced
- 2 Tablespoons all-purpose flour
- 1 can ready to bake biscuits
Instructions
- Preheat oven to 400ºF.
- In a large skillet add butter, onion, and celery and cook over medium-high heat, saute until onions are translucent, about four to five minutes.
- Add cream of chicken soup, milk, Parmesan cheese, seasoning, black pepper, and frozen vegetables to the skillet, and stir to combine.
- Combine chicken and flour in a large resealable bag and shake until chicken is thoroughly coated.
- Once mixture in the skillet is simmering, add the coated chicken, stir, and let simmer one minute before removing from the heat.
- Spoon mixture into a Temp-tations Old World Covered Crock Bowls until about 3/4 full or in 2-quart Temp-tations baking dish
- Cut biscuits and add to the top, covering the mixture completely
- Bake all for 15 to 20 minutes or until biscuits are golden brown and filling is hot and bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Check out Google+ to see our shopping experience. And tune in to QVC for Temp-tations Presentable Kitchen on Friday, March 9, 2012 from 3-4 p.m.ET and Monday, March 12, 2012 from 9-10 a.m. ET to see these baking dishes.
This shop has been compensated as part of a social shopper insights study for Collective Bias.
2 Comments
These look wonderful! Thank you for the idea to serve pot pie in a crock like this, I think my family would love it. I clicked over intent on buying these dishes but then I saw they’re made in China. Sad. I would have enjoyed owning them but I will find something elsewhere.
Thank you again for the recipe and idea.
I’ve made this twice now. The first time I used biscuits but made it in a big pan because I didn’t have individual ones. Today I had some refrigerated pie crusts I needed to use up so I’m making it in those. I LOVE this filling though. It’s so delicious! Saving it to my favorite recipes!