Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mini chicken pot pies. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
These mini chicken pot pies are little but they hit with big awesome flavor! 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. These mini chicken pot pies are a Pillsbury™ fan favorite!
mini chicken pot pies is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. mini chicken pot pies is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mini chicken pot pies using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make mini chicken pot pies:
- Get 1 pre bought Pillsbury pie crust
- Make ready 1 can mixed vegetables
- Prepare 4 celery stcks
- Make ready 1/2 onion
- Make ready 3/4 cup flour
- Get 1/2 stick butter
- Take 2 tbsp parsley flakes
- Take 1 tsp salt
- Take 1 tbsp pepper
- Prepare 1 tbsp mc cormick wortshire seasoning
- Make ready 1 tbsp chicken bullion
- Get 2 cup milk
- Make ready 1/3 cup heavy cream
- Get 1/2 tsp McCormick montreal chicken seasoning
- Get 1 egg
- Make ready 1 tsp water
- Prepare 1 cooking spray
- Prepare 2 shredded precooked chicken breast
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. These mini chicken pot pies are ridiculously easy. Serve them with a little side salad and it makes a quick and simple weeknight dinner! Remember when you were a kid, and you imagined what you'd be like when you became a parent?
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 was convinced I was going to sew all of my kids clothes. All Reviews for Impossibly Easy Mini Chicken Pot Pies - of Reviews. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Nutritional Information Impossibly Easy Mini Chicken Pot Pies. Grands!® Mini Chicken Pot Pies Grands!® Mini Chicken Pot Pies.
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