Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, mini chicken pot pies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. 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.
Mini Chicken Pot Pies is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mini Chicken Pot Pies is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Make ready 3 large boneless, skinless chicken breasts cooked and diced
- Prepare 1 sweet potato cooked and diced (skin removed)
- Take 3 small stalks celery diced
- Take 1/2 sweet onion diced finely
- Prepare 4 small new potatoes cooked and diced (skins on)
- Take 3 large carrots peeled and diced
- Prepare 1/4 cup frozen baby peas
- Get 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)
- Take 2 clove garlic finely chopped
- Prepare 2 tbsp olive oil
- Prepare 1/4 tsp ground sage
- Prepare 1/4 tsp smoked paprika
- Make ready 1 dash salt & pepper to taste
- Get 1 egg
- Get 1 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. These mini chicken pot pies are ridiculously easy. Serve them with a little side salad and it makes a quick and simple weeknight dinner!
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!
Remember when you were a kid, and you imagined what you'd be like when you became a parent? 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.
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