Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, mini chicken pot pies. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mini Chicken Pot Pies is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mini Chicken Pot Pies is something that I have loved my whole life.
These mini chicken pot pies are a Pillsbury™ fan favorite! These mini chicken pot pies are a Pillsbury™ fan favorite! Our mini chicken pot pies are perfect for lunches, snacks, and appetizers.
To begin with this particular recipe, we have to prepare a few components. You can have mini chicken pot pies using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mini Chicken Pot Pies:
- Make ready 3 large boneless, skinless chicken breasts cooked and diced
- Get 1 sweet potato cooked and diced (skin removed)
- Take 3 small stalks celery diced
- Make ready 1/2 sweet onion diced finely
- Take 4 small new potatoes cooked and diced (skins on)
- Make ready 3 large carrots peeled and diced
- Get 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
- Take 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
- Prepare 2 clove garlic finely chopped
- Make ready 2 tbsp olive oil
- Take 1/4 tsp ground sage
- Prepare 1/4 tsp smoked paprika
- Prepare 1 dash salt & pepper to taste
- Take 1 egg
- Get 1 foil
These pies are the perfect serving size and so easy to take to work. 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. 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.
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've got a brand new #makeithealthy recipe for ya! I recently asked on Instagram for #makeithealthy requests on your fave Fall recipes that you'd like. Transfer the chicken to a bowl. Melt butter in the same pot. Mini Chicken Pot Pies are super easy to make and taste delicious!
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