Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, mini chicken pot pies. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
These mini chicken pot pies are a Pillsbury™ fan favorite! These mini chicken pot pies are a Pillsbury™ fan favorite! Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Mini Chicken Pot Pies is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Mini Chicken Pot Pies is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mini Chicken Pot Pies:
- Prepare 3 large boneless, skinless chicken breasts cooked and diced
- Prepare 1 sweet potato cooked and diced (skin removed)
- Prepare 3 small stalks celery diced
- Prepare 1/2 sweet onion diced finely
- Prepare 4 small new potatoes cooked and diced (skins on)
- Get 3 large carrots peeled and diced
- Get 1/4 cup frozen baby peas
- Take 1 can (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
- Get 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
- Get 2 clove garlic finely chopped
- Make ready 2 tbsp olive oil
- Get 1/4 tsp ground sage
- Get 1/4 tsp smoked paprika
- Get 1 dash salt & pepper to taste
- Get 1 egg
- Make ready 1 foil
These mini chicken pot pies couldn't be easier! Mini Chicken Pot Pies are super easy to make and taste delicious! These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal. I've got a brand new #makeithealthy recipe for ya!
Instructions 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!
I recently asked on Instagram for #makeithealthy requests on your fave Fall recipes that you'd like. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits. 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. I think everyone must have tried a pot pie at some point, and to be able to make a good pie, with a nice crisp pastry is easy, so long as you follow the steps!
So that is going to wrap it up for this special food mini chicken pot pies recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
