Mini chicken pot pies
Mini chicken pot pies

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mini chicken pot pies. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Mini chicken pot pies is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Mini chicken pot pies is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mini chicken pot pies using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mini chicken pot pies:
  1. Make ready 2 chicken breasts shredded or cubed
  2. Prepare 1 packages Refrigerated Pie Crust
  3. Get 1/4 cup chopped carrots
  4. Make ready 1/4 cup chopped celery
  5. Make ready 1/4 cup chopped onion
  6. Take 1/4 cup chopped green pepper
  7. Take 2 small potatoes, chopped
  8. Take 2 bay leaves
  9. Prepare 2 cubes of chicken bullion
  10. Take 1/2 tsp fresh garlic
  11. Make ready ground black pepper
  12. Make ready 4 cup water

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:
  1. Bring chicken, spices, bullion to a boil
  2. Take out pie crusts to adjust to room temp
  3. Once chicken is cooked, take out to cool, then shred or chop
  4. Add veggies to chicken stock and simmer 10 min
  5. Flour the counter to roll out crusts
  6. Roll out the edges of crust and place in lg muffin pan
  7. Turn down veggies and thicken witn cirn starch or roux, let stand to thicken
  8. Preheat oven to 400 º
  9. Ladle the veggies into the pan, and cover with remaining dough
  10. Bake in oven for 15-20 mins or until golden brown on top. 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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