Easiest Way to Make Delicious Mini Chicken Pot Pies

Mini Chicken Pot Pies. Try Our Savory Chicken Pot Pie Recipe For The Perfect Comfort Food. Try It Today Big Savings on Chicken Pot Pie Pans. These mini chicken pot pies are a Pillsbury™ fan favorite!

Mini Chicken Pot Pies I didn't want to have fresh tasting chicken so I seasoned my chicken after cutting them up in cubes with garlic powder black pepper cayenne pepper chicken. Add onion and chicken broth; heat to simmering. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits. You can cook Mini Chicken Pot Pies using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mini Chicken Pot Pies

  1. It's 3 large of boneless, skinless chicken breasts cooked and diced.
  2. Prepare 1 of sweet potato cooked and diced (skin removed).
  3. Prepare 3 small of stalks celery diced.
  4. You need 1/2 of sweet onion diced finely.
  5. You need 4 small of new potatoes cooked and diced (skins on).
  6. You need 3 large of carrots peeled and diced.
  7. You need 1/4 cup of frozen baby peas.
  8. It's 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. You need 2 clove of garlic finely chopped.
  11. You need 2 tbsp of olive oil.
  12. It's 1/4 tsp of ground sage.
  13. It's 1/4 tsp of smoked paprika.
  14. Prepare 1 dash of salt & pepper to taste.
  15. Prepare 1 of egg.
  16. Prepare 1 of foil.

Use cooked leftover chicken or rotisserie chicken from the store for this recipe. Peas and carrots are traditional vegetables used in chicken pot pie; however, feel free to use other vegetables, such as cut green beans or frozen mixed vegetables. Add onion and chicken broth; heat to simmering. Gradually add the milk, whisking constantly to prevent lumps.

Mini Chicken Pot Pies instructions

  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!.

Or a last-minute dinner that your kids will love. Cut small vents in the surface of the crusts. Use a knife to cut around the edges if they stick. Mine came out really easily, but it will depend on how much of the nonstick coating is left on your muffin pan. The standard "recipe" for mini chicken pot pies (or chicken pot pie muffins) calls for just four ingredients: refrigerated biscuits; cooked chicken; frozen vegetables; cream of chicken soup; I tried that recipe years ago and it's just fine.

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