Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mini chicken pies. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—they're a simple and delicious dinner. Our mini chicken pot pies are perfect for lunches, snacks, and appetizers.
Mini Chicken Pies is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Mini Chicken Pies is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook mini chicken pies using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mini Chicken Pies:
- Prepare 2 chicken breast, sliced thinly
- Get 3 clove garlic, chopped
- Take 1 onion, chopped
- Make ready 2 star anise
- Get 2 bay leaf
- Get 1 pepper
- Take 3 tbsp soy sauce
- Take 1 tsp lemon juice
- Get 1 cup potato, chopped
- Get 24 sheets of puff pastry squares
- Get 1 egg, beaten
- Make ready 1/3 cup cup sugar, depends on how sweet you want it
Hubby and I had such a fun night cooking up all our little finger food creations. Chicken pot pie is the ultimate comfort food and making them mini is even better. These pies are the perfect serving size and so easy to take to work and reheat for lunch. They are comfort food on the go!
Instructions to make Mini Chicken Pies:
- Mix all the ingredients except potatoes and puff pastry.Add 1/2 cup water.
- Slow cook for 30 minutes (add water if it dries out).
- Add the potatoes. Continue cooking until potatoes are cooked.
- Then after, remove the star anise and bay leaf.
- In the muffin tray, lay the puff pastry sheets down in each muffin cups(edges overlapping). Pour in the chicken filling and press down slowly. Cover all top with another pastry sheet. Seal all the edges.
- Brush the top with the beaten egg.
- You can make 12 mini pies out of it.
- Bake in 350°F for 20-30 minutes or until it turns golden brown.
- *** try ketchup for dipping, we always do and taste good***
These Mini Chicken Pot Pies are freezer-friendly, so you can take them out and heat them up in the oven after a long day, and they're also made easier thanks to a bit of puff pastry. Comfort food goes mini with these Mini Chicken Pot Pies! Puff pastry shells are filled with a creamy chicken, vegetable and gravy mixture for a dinner idea everyone loves. 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.
So that is going to wrap this up for this special food mini chicken pies recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
