Easy Individual Chicken Pot Pie

Here are the tiny Chicken Pot Pies I made in my little 4 inch casserole dishes. So yummy.

I wanted some chicken pot pie. So I found a couple of recipes that sounded good. I looked at what I had in the house; then combined the recipes to come up with this. It worked out great and I had a delicious easy dinner without going shopping.

2 Tablespoons butter or margarine
2 Tablespoons flour
Dash pepper
3/4 cup chicken broth (You can buy broth or use water and bouillon. I use 3/4 cup water and a scant teaspoon of Better Than Bouillon.)
1/2 cup milk
1 cup cubed cooked chicken (You can use leftover, rotisserie, or just cook it in the microwave.)
1 cup refrigerated cooked diced potatoes with onions (I use Simply Potatoes)
1 cup frozen peas and carrots
1/4 teaspoon salt
1 can refrigerated reduced fat crescent dinner rolls

Heat oven to 350 degrees F. Grease 4 ramekins or custard cups or use large muffin cups.
In skillet, melt butter, stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly and slightly brown. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, potatoes and onions, peas and carrots, and salt. Cook until hot and bubbly. Spoon mixture evenly into prepared ramekins. Separate dough into triangles. You can cut to fit your ramekins, but I just push them down and roll and fold until they fit. (Bake the leftover triangles into crescent rolls.) Brush tops with additional milk if desired.
Bake 15 to 18 minutes or until they are golden brown.

Banana Cream Pie

This is a very creamy and delicious pie. Worth the extra effort to make your own filling. Easy and absolutely yummy.

1 9 inch baked pastry shell or 1 graham cracker crust
3 Tbs. cornstarch
1/4 tsp. salt
1 2/3 cups water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice
Cool Whip (optional)

In a heavy saucepan, dissolve cornstarch and salt in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange 1 banana on pie crust. Mix the rest of the bananas with the filling. Pour filling over bananas. Cover and chill for at least 4 hours. Top with cool whip.

Easy Chicken Pot Pie

1 (12.5 oz) can Snow's chicken
2 (15 oz) cans Veg-All mixed vegetables
1 (12 oz) jar chicken gravy
1 dash sage (opt)
salt and pepper to taste
1 package of 2 premade Western Family refrigerated pie crusts

Drain chicken and vegetables. In a large bowl, mix the first five ingredients. May add 1/4 cup milk if desired. Place 1 pie crust into deep dish pie pan. Spoon mixture into pie crust and top with second pie crust. Crimp edges together. Make 2 or 3 slits in top crust and bake at 400 degrees about 50-60 minutes or until golden brown. Let rest for 5 minutes. Cut and serve.

Caramel Apple Pie

I got this original recipe from Bonnie, then I found this variation in a book that I bought. I like the variation better than the original. It makes a delicious pie. I use Granny Smith apples. They are crisp and tart and are great for pie.
Serves 8
Crust for 1 double pie
1/4 cup finely chopped pecans
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1/8 tsp nutmeg
1 TBS lemon juice
6 cups sliced, peeled cooking apples (6 medium)
TOPPING:
1/3 cup caramel ice cream topping
1/4 cup chopped pecans
DIRECTIONS:
Heat oven to 425 degrees. Place bottom crust in 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in apples and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in top crust. Brush crust with water; sprinkle lightly with sugar.
Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover edges of crust with foil to prevent excessive browning. Cool at least 1 hour before serving.
Serve warm pie drizzled with caramel topping and sprinkled with 1/4 cup chopped pecans.
Calories per serving = 460; fat=20g; fiber=3g
Variation: Omit pecans. In bottom of crust-lined pan spread 1/2 cup caramel topping mixed with 2 TBSP flour. Instead of 3/4 cup sugar, use 1/2 cup packed brown sugar.

Peach Pie with Ginger Bottom

I made this last summer with the peaches from my tree. It was really good. I was afraid the the ginger would be over powering, but it wasn't.

2 pounds peaches, yellow or white variety
1/3 cup sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp coarnstarch
2 Tbsp unsalted butter
4 oz gingersnaps, about 18 cookies

Preheat oven to 400 degrees.
Cut peaches in half and remove pits. Cut each peach half in four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.
Melt butter in microwave or on stovetop. Crush gingersmaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of 9 inch ceramic or glass pie plate; make sure crumbs are evenly distributed.
Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of 'flower', arrange several peach slices into a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.
Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325 degrees and bake for 40 minutes more.
Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving.
Makes 8 servings for 3 points.
Is really good with fat free cool whip.

Boston Cream Pie

This is so easy to make and is so good.

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
Rich filling
Dark Cocoa Glaze

1. Heat oven to 350 degrees F. Grease and flour 9 inch round baking pan.
2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternatelhy with milk to shortening mixture, beating well after each addition. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare Rich Filling. With long serrated knife, cut cake in half horizontally. Place one layer, cut side up, on serving plate; spread with prepared filling. Top with remaining layer, cut side down. Prepare Dark Cocoa Glaze; spread over cake, allowing to run down sides. Refriderate several hours or until cold. Garnish as desired. Refrigerate leftover pie.

Maked 8 to 10 servings.

Candy Bar Pie

This pie is rich, creamy, and delicious. I've taken it to pot luck dinners and served to family and friends. It gets rave reviews. It is very quick and easy. You can make it in about 10 minutes. It takes longer to cut up the candy bars than all the rest.

Makes 1 pie

Ingredients

1 (6 ounce) Chocolate Pie Crust or Graham Cracker Crust
1 1/4 cups cold milk
2 (4 serving size) packages chocolate or vanilla flavor instant pudding & pie filling
(I've also used white chocolate and cheesecake flavors.)
1 (8 ounce) container frozen non dairy whipped topping, thawed, divided (such as
Cool Whip)
4 (1.5 ounce) bars chocolate covered wafer candy bars, cut into 1/4 inch pieces, divided. I use Kit Kats. I think Twix would be good also.

Directions

1. Beat milk, pudding mixes and ½ of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
2. Reserve 1/4 cup of the candy bars. Stir remaining candy into pudding mixture. Spoon mixture into crust, spreading evenly.
3. Spread remaining whipped topping over pudding layer in crust. Sprinkle top with remaining candy. Enjoy immediately or refrigerate until ready to serve.

Drizzled chocolate: Place some chocolate in a plastic sandwich bag and melt in microwave, checking at 20 second intervals. When melted, cut off a small tip of one corner, and squeeze to drizzle over pie. (I use chocolate chips.)

Lemon Meringue Pie

Lemon meringue is my favorite kind of pie. And I'm kind of a snob about it. I don't want jello pie filling. I want good pie filling. This is my favorite. I've been using it for over 30 years.

Makes 1 pie

1/3 cup cornstarch*
2 tsp lemon zest
1 ¼ cup sugar
1/3 to ½ cup lemon juice (I use ½)
Dash of salt
1 baked 9 inch pie shell
1 ½ cups hot water
3 egg whites
3 egg yolks, slightly beaten
6 TBS sugar
1 TBS butter or margarine

Combine cornstarch, 1 ¼ cup sugar, and the salt in a saucepan. Gradually stir in hot water. Bring to a boil over high heat.
Reduce heat and cook until thick and clear—about 10 minutes. Remove from heat.
Mix with egg yolks. Bring to a boil. Stirring constantly.
Reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat.
Stir in butter and lemon zest. Gradually add lemon juice. Mix well.
Cool 5 minutes. Pour into pie shell.
Make meringue with 3 egg whites and 6 TBS sugar, by beating egg whites until stiff then add sugar and mix. Pour onto pie, making sure it touches crust on all sides. Brown in the oven.
Cool. Keep in the refrigerator.

*or use ½ cup sifted flour

Pie Crust

I have tried a lot of pie crust recipes. This is definitely the flakiest and best I've found. If you try it I'm sure you'll like it.

Makes 2 crusts

2 cups flour (rounded)

1 cup butter flavor shortening

1 tsp salt

½ cup cold water

Mix salt with flour. Mix in shortening until it resembles cornmeal. Add water a bit at a time and mix until rolling consistency. (Should not be too moist, but not dry) Do not overmix.

Roll out and place in pan.

For cream pie poke with fork and bake at 350 for 10 minutes or until slightly brown.

Raspberry Pie

I love these raspberry pies. It's easy to cut in half and make only 2. These are definitely Jacki's favorite pie. Pretty easy to make and very tasty.

Makes 4

4 graham cracker pie crusts (Make or buy)
Bottom layer:
2 8 oz pkgs cream cheese, softened,
then mixed with ¼ cup half and half or milk.
Fold in 12 oz Cool Whip.
Place mixture in pie shells and refrigerate.

Second layer:
2 6oz pkgs raspberry jello
5 cups boiling water
3 TBS lemon juice
1 Cup sugar
Lemon zest if desired
3 to 4 10 oz pkgs frozen raspberries
Dissolve jello in water. Mix in other ingredients except raspberries. Add 3 to 4 pkgs frozen raspberries. Refrigerate in bowl until almost solid. Stir so the berries will be distributed. Then pour on top of bottom layer in pie shells.
Refrigerate until set.
Top with Cool Whip.

Strawberry Pie

4 cups sliced fresh strawberries
2 cups water
1 sm box (4 servings) Jello sugar free cook & serve vanilla pudding (do not use instant)
1 sm box (4 servings) sugar free strawberry jello

Mix water and pudding in a large bowl. Place in microwave for about 6 minutes until mixture comes to a boil (stir with wire whip after 3 minutes). Remove and add jello. Set aside to cool. Place sliced strawberries in a 9 inch pie pan. Pour cooled pudding mixture over top of strawberries. Refrigerate until firm; about 2 hours. Cut into 4 or 6 sections. Top with fat free Cool Whip.

Each section is 1 point.

Chocolate Eclair Pie

Ingredients:
1 small package Keebler Graham crackers
2 packages (4 serving size) instant French vanilla pudding
3 1/2 Cups milk
1 tub (8 oz) Cool Whip, thawed
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2 ounces semi sweet bakers' chocolate
1 Tablespoon white Karo syrup
1 teaspoon vanilla
3 Tablespoons milk
3 Tablespoons melted butter
1 1/2 cups powdered sugar


Directions:
Butter bottom and sides of 9 X 13 pan. I like to use a glass pan. Line with whole graham crackers. You can break the crackers to make them fit if necessary. Mix pudding with milk. Fold in Cool Whip (thawed). Layer one half of pudding mixture on crackers then repeat crackers and pudding for second layer. Top with another layer of crackers. Frost (recipe follows).
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Frosting:
Melt chocolate. Mix all ingredients together until well combined and spread on top of crackers.
Refrigerate overnight.


Number Of Servings:15

I got this recipe from a good friend and have made it a number of times since. It tastes wonderful and very much like eclairs. I often get requests for this dessert.

Lemon Tiny Tarts

1 package sugar free cook and serve vanilla pudding mix
1 package sugar free lemon gelatin
2 1/3 cups water
1/3 cup lemon juice
zest from 1 lemon
24 tiny phyllo tart crusts (Such as Athena)
Fat free cool whip

In a small saucepan, combine pudding mix and gelatin. Add water, lemon juice, and zest; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened.
Remove from the heat; cool slightly. Spoon into crusts. Cover and refrigerate for 3 hours or until set. Spread with whipped topping.

Makes 24. 2 tarts per serving equals 1 point per serving.

I love lemon pie. It's my favorite. But it has a lot of calories. This is a great substitute. It tastes like lemon pie, but has way fewer calories and is portioned out in small portions which satisfy my desire for lemon pie, but are not so large and are easily managed.