Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mini chicken pot pies. It is one of my favorites food recipes. This time, 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 foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Mini Chicken Pot Pies is something which I have loved my entire life.
Read Customer Reviews & Find Best Sellers. Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. These mini chicken pot pies are little but they hit with big awesome flavor!
To get started with this particular recipe, we must prepare a few components. You can cook mini chicken pot pies using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mini Chicken Pot Pies:
- Prepare 1 Chicken
- Get 1/2 cup Corn
- Take 1/2 cup Peas
- Get 1/2 cup Chopped Carrots
- Take 3 Red Potatoes
- Take 1/4 cup Chopped Onion
- Get 2 cup Chicken broth
- Make ready 1 Dough/Crust
Here's even more delicious dinner ideas! Creamy Garlic Parmesan Chicken Use cooked leftover chicken or rotisserie chicken from the store for this recipe. Peas and carrots are traditional vegetables used in chicken pot pie; however, feel free to use other vegetables, such as cut green beans or frozen mixed vegetables. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits.
Instructions to make Mini Chicken Pot Pies:
- Preheat oven to 400°F.
- Lay crust in the inside pockets of a greased muffin pan and place in oven.
- In a separate pan, saute chunks of chicken and onions. Season to taste.
- In another separate pot, boil chopped potatoes.
- Once chicken is cooked; add corn, peas and carrots.
- Add cooked potatoes to mixture.
- Add chicken broth to mixture, stir well to break up potatoes.
- Remove muffin pan from oven and insert filling mixture.
- Cover mixture with dough, poke holes in top.
- Bake for 15 minutes or until crust is brown.
- Enjoy!
My kids love eating these mini chicken pot pies out of the ramekins, and it really doesn't take any extra time. Added bonus — serving them is SO easy. They also have a tendency to stick in the muffin tin, so it's a win all around. I simply sprayed each ramekin with cooking spray and formed the pot pies as per the. Add onion and chicken broth; heat to simmering.
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