Mini Chicken Pot Pies
Mini Chicken Pot Pies

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mini chicken pot pies. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mini Chicken Pot Pies is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mini Chicken Pot Pies is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mini Chicken Pot Pies:
  1. Take boneless, skinless chicken breasts cooked and diced
  2. Get sweet potato cooked and diced (skin removed)
  3. Get stalks celery diced
  4. Take sweet onion diced finely
  5. Get new potatoes cooked and diced (skins on)
  6. Get carrots peeled and diced
  7. Take frozen baby peas
  8. Get (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
  9. Get premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
  10. Prepare garlic finely chopped
  11. Get olive oil
  12. Take ground sage
  13. Make ready smoked paprika
  14. Take salt & pepper to taste
  15. Take egg
  16. Take foil
Steps to make Mini Chicken Pot Pies:
  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!

So that’s going to wrap it up for this exceptional food mini chicken pot pies recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!