Simple Way to Make Ultimate Mini Chicken Pot Pies

Mini Chicken Pot Pies Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna 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. Take 3 large of boneless, skinless chicken breasts cooked and diced.
2. Make ready 1 of sweet potato cooked and diced (skin removed).
3. Prepare 3 small of stalks celery diced.
4. Take 1/2 of sweet onion diced finely.
5. You need 4 small of new potatoes cooked and diced (skins on).
6. Make ready 3 large of carrots peeled and diced.
7. Prepare 1/4 cup of frozen baby peas.
8. Make ready 1 can of (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water.
9. Prepare 2 packages of premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen).
10. Take 2 clove of garlic finely chopped.
11. It’s 2 tbsp of olive oil.
12. Prepare 1/4 tsp of ground sage.
13. It’s 1/4 tsp of smoked paprika.
14. It’s 1 dash of salt & pepper to taste.
15. Make ready 1 of egg.
16. Take 1 of foil.

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 400º..
2. Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl..
3. Saute celery, onions and garlic in pan with 2 tbsp olive oil over medium heat until translucent. Add 1 tbsp. fresh chopped rosemary. Stir well and empty into large bowl with other vegetables..
4. Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink..
5. Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well..
6. Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix..
7. Spray a muffin tin with non stick cooking spray..
8. Roll out dough one at a time from package and cut 24 total circles from dough for tops and bottoms of crusts. Roughly about 4 or 5" round..
9. Press one circle at a time into each muffin tin bottom. Fill with vegetable mixture to top. Top with another dough circle and tuck the edges down around where the bottom crust comes up to the top of the tin to overlap and seal..
10. Cut 2 or 3 small slits on the top of each pot pie to vent steam while cooking. Brush with beaten egg to brown and cover with foil..
11. Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!.

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.