Hello everybody, it is John, welcome to our 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 am going to make it a bit unique. This is gonna smell and look delicious.
mini chicken pot pies is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. mini chicken pot pies is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook mini chicken pot pies using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make mini chicken pot pies:
- Get 1 pre bought Pillsbury pie crust
- Take 1 can mixed vegetables
- Get 4 celery stcks
- Prepare 1/2 onion
- Make ready 3/4 cup flour
- Prepare 1/2 stick butter
- Make ready 2 tbsp parsley flakes
- Get 1 tsp salt
- Take 1 tbsp pepper
- Take 1 tbsp mc cormick wortshire seasoning
- Make ready 1 tbsp chicken bullion
- Get 2 cup milk
- Take 1/3 cup heavy cream
- Make ready 1/2 tsp McCormick montreal chicken seasoning
- Make ready 1 egg
- Take 1 tsp water
- Prepare 1 cooking spray
- Get 2 shredded precooked chicken breast
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 425°F
- chicken was precooked for 40min cooled and shredded.
- dice your onion and celery. wash your can of veggies and drain really well.
- 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.
- 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.
- 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
- 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
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 with this special food mini chicken pot pies recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
