Recipe: Personal Chicken Pot Pies; Barbecued Chicken Shepherd's Pot Pie; and more

Serves 4.

Note: Making little pastry-covered pies was once a creative way to use leftover chicken or other meats. Now we just love them for their warmth and comfort. The filling for these little ramekins can be doubled and made ahead of time if you want to serve them to more than your family. To serve this pot pie family-style, spoon the filling into a 2-quart casserole. This is absolutely perfect for a weeknight supper, since it can make it to the table in just 30 minutes They can also be assembled ahead and frozen in 5-inch foil pot pie pans, then baked on demand while still frozen. Cut pastry into wedges or into fluted rounds with a biscuit cutter. You can also use other pastry or cookie cutters to make different shapes. From Lisa Golden Schroeder.

Filling:

• 2 tbsp. butter

• 1 tbsp. olive oil

• 2 leeks, halved, thinly sliced

• 1 large carrot or parsnip, chopped

• 1/2 c. baby button mushrooms, sliced

• 1/2 c. flour

• 1/2 tsp. salt

• 1/2 tsp. dried thyme

• ¼ teaspoon crumbled sage

• 1 quart chicken broth

• 3 c. chopped cooked chicken

Pastry top:

• 1 sheet rolled refrigerated pie pastry (from a 15-oz. box)

• 1 egg yolk, beaten with 1 tsp. water

Directions

Heat butter and oil in medium saucepan over medium-high heat. Add leeks, carrot, celery and mushrooms. Cook for 5 minutes or until vegetables are lightly browned.

Stir in flour, salt, thyme, sage and pepper. Cook and stir for about 5 minutes, until mixture is pale golden brown (mixture will be lumpy).

Whisk in broth. Bring to a boil, stirring frequently. Cook 8 minutes or until thickened. Stir in chicken.

Spoon chicken mixture into 4 (12- to 16-ounce) baking dishes; refrigerate for 20 minutes or until room temperature.

Bake for about 30 minutes or until pastry is golden brown and filling is bubbling.

Nutrition information per serving:

Calories595

Fat29 g

Sodium1,570 mg

Saturated fat11 g

Added sugars0 g

Protein37 g

Cholesterol145 mg

Dietary fiber3 g

Serves 5.

Note: From Lisa Golden Schroeder.

• 1 tbsp. olive oil

• 1 large onion, chopped

• 1 lb. ground chicken or turkey

• 4 plum tomatoes, chopped

• 1/2 c. ketchup

• 2 tbsp. cider vinegar

• 1 tbsp. Dijon mustard

• 1 tbsp. molasses

• 1 (15-oz.) can pinto beans, rinsed, drained

• 3 green onions, chopped

• 1 (24-oz.) pkg. refrigerated plain or sour cream and chives mashed potatoes

Directions

Heat oil in large skillet over medium-high heat. Add onion; sauté 4 minutes. Crumble in ground chicken; season with salt and pepper. Cook and stir until chicken is no longer pink.

Heat broiler to high. Spoon chicken-bean mixture into 5 (8-ounce) ramekins or oven-safe bowls. Heat mashed potatoes in microwave 3 minutes on high heat; stir until smooth. Spoon evenly on top of each ramekin. Broil 6 inches from heat until potatoes begin to brown.

Nutrition information per serving:

Calories395

Fat16 g

Sodium910 mg

Saturated fat6 g

Added sugars7 g

Protein19 g

Cholesterol70 mg

Dietary fiber7 g

Serves 6.

Note: This generously portioned one-dish dinner is a fusion of creamy pot pie and casserole. Feel free to substitute your favorite winter squash or root veggies in the filling. Topped with easy drop biscuits (or sub in refrigerated biscuits), this is a welcome supper any quiet evening at home. From Lisa Golden Schroeder.

Filling:

• 2 tbsp. olive oil, divided

• 1 1/2 lb. boneless, skinless chicken thighs, cut into 1/2-in. pieces

• 3 garlic cloves, finely chopped

• 1 medium onion, chopped

• 2 c. chopped butternut squash

• 2 c. quartered Brussels sprouts

• 2 ribs celery, sliced

• 1 c. chicken broth

• 1 1/2 c. low-fat milk

• |1 tsp. dried herbes de Provence or Italian seasoning

• 1 c. shelled edamame (if frozen, thawed)

Biscuits:

• 1 tsp. dried rosemary, crushed

• 3/4 tsp. baking powder

• 1/2 tsp. garlic salt

• 1/4 tsp. baking soda

• 5 tbsp. cold butter, cut into small pieces

Directions

Heat oven to 375 degrees. Lightly grease a 3-quart casserole dish or 6 individual ramekins.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 6 minutes or until no longer pink. Transfer to a bowl.

Heat remaining 1 tablespoon oil in skillet; add onion, squash, Brussels sprouts and celery. Cook and stir about 10 minutes or until vegetables are nearly tender. Meanwhile, mix flour into broth until well blended.

Add milk to vegetables; reduce heat and stir in broth mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat to medium-low and simmer for 2 minutes or until thickened.

To make biscuits, mix all dry ingredients in medium bowl. Using a fork or pastry blender, cut in butter until the texture is pebbly. Stir in the buttermilk just until mixture is moistened.

Drop batter in 6 mounds on top of chicken mixture. Bake about 20 minutes or until filling is bubbling and topping is golden brown.

Nutrition information per serving:

Calories460

Fat23 g

Carbohydrates32 g

Saturated fat9 g

Added sugars0 g

Protein35 g

Cholesterol140 mg

Exchanges per serving: 2 starch, 4 lean protein, 2 ½ fat.

Serves 6.

Note: Traditionally a shepherd's pie contains leftover roasted lamb — an easy way to use leftovers in a comforting one-dish recipe. This version is updated using fresh chicken and topped with mashed golden potatoes and cauliflower — a modern nod to upping the vegetable ante in a rustic home-style recipe. From Lisa Golden Schroeder.

• 2 tbsp. olive or canola oil, divided

• 1 lb. boneless, skinless chicken breasts or thighs, cut into 1/2-in. pieces

• 1 medium red onion, chopped

• 1 medium rutabaga, chopped (2 c.)

• 3 medium carrots, sliced

• 4 oz. button mushrooms, chopped

• Coarse salt and freshly ground pepper to taste

• 3/4 c. low-sodium chicken broth

• 1/2 c. frozen peas, thawed

• 1 tbsp. chopped fresh rosemary, divided

• 1 tbsp. chopped fresh sage, divided

• 1 tbsp. chopped fresh thyme, divided

• 1/2 head cauliflower, cut into florets (4 c.)

• 1 egg, lightly beaten

Directions

Heat oven to 400 degrees. Oil a 2-quart casserole or baking dish.

Heat 1 tablespoon oil in a large skillet over medium-high heat; sauté chicken and garlic about 5 minutes; remove to a plate. Add remaining 1 tablespoon oil to skillet; add onion, rutabaga, carrots and mushrooms; season with salt and pepper. Cook and stir about 8 minutes or until softened.

Meanwhile, fill a large saucepan with water and bring to a boil. Cook potatoes and cauliflower for about 10 minutes or until tender. Drain well.

Place potatoes and cauliflower in a large bowl. Mash until just smooth; stir in egg and remaining herbs. Season well with salt and pepper.

Spoon potato-cauliflower mixture over the top of the chicken filling in the baking dish. Spread to entirely cover the top, swirling with the back of a spoon.

Bake casserole 25 to 30 minutes or until top is golden brown and crisp.

Nutrition information per serving:

Fat8 g

Sodium125 mg

Carbohydrates32 g

Saturated fat1 g

Added sugars0 g

Cholesterol70 mg

Dietary fiber7 g