Hey everyone, it is John, welcome to our 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 bit unique. This is gonna smell and look delicious.
mini chicken pot pies is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. mini chicken pot pies is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 first prepare a few components. 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:
- Prepare 1 pre bought Pillsbury pie crust
- Prepare 1 can mixed vegetables
- Prepare 4 celery stcks
- Take 1/2 onion
- Prepare 3/4 cup flour
- Make ready 1/2 stick butter
- Make ready 2 tbsp parsley flakes
- Get 1 tsp salt
- Take 1 tbsp pepper
- Get 1 tbsp mc cormick wortshire seasoning
- Prepare 1 tbsp chicken bullion
- Make ready 2 cup milk
- Make ready 1/3 cup heavy cream
- Prepare 1/2 tsp McCormick montreal chicken seasoning
- Make ready 1 egg
- Take 1 tsp water
- Make ready 1 cooking spray
- Take 2 shredded precooked chicken breast
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.
Steps 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'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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