Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mini chicken pot pies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mini Chicken Pot Pies is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mini Chicken Pot Pies is something that I have loved my entire life. They are fine and they look fantastic.
These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—they're a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Lightly press the chicken mixture down so it's level.
To begin with this particular recipe, we must prepare a few ingredients. You can have mini chicken pot pies using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mini Chicken Pot Pies:
- Make ready 3 large boneless, skinless chicken breasts cooked and diced
- Make ready 1 sweet potato cooked and diced (skin removed)
- Make ready 3 small stalks celery diced
- Get 1/2 sweet onion diced finely
- Get 4 small new potatoes cooked and diced (skins on)
- Take 3 large carrots peeled and diced
- Take 1/4 cup frozen baby peas
- Make ready 1 can (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
- Prepare 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
- Prepare 2 clove garlic finely chopped
- Get 2 tbsp olive oil
- Prepare 1/4 tsp ground sage
- Prepare 1/4 tsp smoked paprika
- Take 1 dash salt & pepper to taste
- Get 1 egg
- Get 1 foil
We're obsessed with these Freezer-Friendly Mini Chicken Pot Pies, and here's why: They have all the great flavors of a full-size pie (like our beloved Classic Chicken Pot Pie), but with the added convenience and flexibility of smaller portion sizes. Bake as many as you need at a time for an easy meal! Mini Chicken, Ham and Leek Pot Pies. Pies are a very important comfort food in many countries around the world.
Steps to make Mini Chicken Pot Pies:
- Preheat oven to 400º.
- Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl.
- 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.
- Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink.
- Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well.
- Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix.
- Spray a muffin tin with non stick cooking spray.
- 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.
- 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.
- 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.
- Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!
This recipe will give you a delicious pie pastry recipe which will enable you to make your own mini chicken pot pies or individual pies with whatever you may want to put in them! Add onion and chicken broth; heat to simmering. Heat until hot, stirring occasionally until almost all liquid is absorbed. Gradually add the milk, whisking constantly to prevent lumps. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
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