Recipe of Perfect mini chicken pot pies

mini chicken pot pies Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Chicken Pot Pie - From Scratch Heirloom Recipe -The Hillbilly Kitchen. The Hillbilly Kitchen - Down Home Country Cooking.

Here is the best “mini chicken pot pies” recipe we have found until now. This will be really delicious.

Ingredients of mini chicken pot pies

1. You need 1 of pre bought Pillsbury pie crust.
2. Prepare 1 can of mixed vegetables.
3. Make ready 4 of celery stcks.
4. It’s 1/2 of onion.
5. Take 3/4 cup of flour.
6. Prepare 1/2 stick of butter.
7. Make ready 2 tbsp of parsley flakes.
8. Prepare 1 tsp of salt.
9. Make ready 1 tbsp of pepper.
10. Take 1 tbsp of mc cormick wortshire seasoning.
11. Prepare 1 tbsp of chicken bullion.
12. You need 2 cup of milk.
13. It’s 1/3 cup of heavy cream.
14. Make ready 1/2 tsp of McCormick montreal chicken seasoning.
15. It’s 1 of egg.
16. Make ready 1 tsp of water.
17. You need 1 of cooking spray.
18. It’s 2 of shredded precooked chicken breast.

These Mini Chicken Pot Pies are not only easy (no homemade crust to fuss with) but I love that they are easy to serve because they are already portioned out.Frozen puff pastry becomes your best friend as it gets transformed into the crusts for these delicious dinner pies.Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling.They're gluten-free, grain-free, dairy-free and paleo - though you'd never know it.

mini chicken pot pies step by step

1. preheat oven to 425°F.
2. chicken was precooked for 40min cooled and shredded..
3. dice your onion and celery. wash your can of veggies and drain really well..
4. add your butter to a sauce pan and add your onions and celery. Your going to cook down for about 3-4 minutes on medium high heat. lower down temp add your flour stiring to cook flour taste down add all your seasonings will be thick..
5. Add your milk and heavy cream stiring till your mixture thickens, taste for seasoning. once your mixture starts to thicken add your rinsed veggies and shredded chicken breast. Turn off heat let cool slightly..
6. flour your counter slightly add your pie crust roll out. turn 1 of your ramakins upside down and cut out a circle slightly bigger than cup. You should get 8 lids with pie crust.
7. lighly spray each ramakin with cooking spray add your cooled mixture. Beat your egg with water and brush along outer rim and place your dough over cup gently press down and with a fork go along edges, cut small breathing whole intop of each ramakin, brush with egg wash. Bake 20-25 min till golden brown.

These mini chicken pot pies couldn't be easier!Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie.

The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits.Mini Chicken Pot Pies are super easy to make and taste delicious!Brush the tops of each pie with the beaten egg.Bake until the tops are golden and the filling is.These tiny chicken pot pies make a great appetizer at any party.