Little Chicken Dinners

"This recipe is from the Betty Crocker Recipe Cards of 1971 and is being posted in response to a request."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by Annacia photo by Annacia
Ready In:
50mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Form the sausage into 1-inch balls and in a medium skillet brown the sausage balls; remove and drain on paper towel lined plate.
  • Pour fat from skillet, melt butter over low heat; stir in the flour and salt until mixture bubbles. Remove from heat; stir in broth, cream and mushrooms. Return to heat and heat to boiling, stiring constantly; boil for 1 minute.
  • Heat oven to 425 degrees. Divide the chicken, sausage and sauce between 6 ungreased individual baking dishes or pot pie pans.
  • For the pastry, unroll the pie crusts on a lightly floured board and roll to 1/8 inch thickness; cut rounds 2 inches larger than the top of the baking dishes being used.
  • Top each dish with a pastry round; folding under edges and fluting. Cut slits on top of the pastry for venting; lightly cover with aluminum foil. Place the individual dishes in preheated oven and bake for 20 minutes. Remove foil and continue to bake for an additional 10 minutes. When done insert a pastry chicken into each dish and serve.
  • Pastry Chicken: Re-roll any scraps of pastry to 1/4 inch thickness. Cut into chicken shapes and place on ungreased baking sheet; insert wooden toothpick into middle, bottom of each chicken and bake 15 to 20 minutes.

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Reviews

  1. This is really tasty!! I had to cook mine longer than the recipe states since the dishes I chose only withstood up to 390 degrees. I left out the mushrooms (DH doesn't like) but otherwise made as directed. DH and I agreed that it needed some peas/carrots in the filling and next time I will use crumbled sausage rather than the meatballs. Made for Recipe Swap #56.
     
  2. What a yummie comfort dinner. You couldn't do any better on a chill Fall night. I lightened it by using veggie "sausage" patties (crumbled up), canola oil for the butter with a bit of Molly McButter for the flavor and fat free coffee creamer for the light cream. It came out delicious and creamy and it would have been far too easy to eat two of them but I managed to stop at one...mainly because DH said that he wanted his and I only made two servings. Try this, you'll love it!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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