Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mini chicken pot pies. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mini Chicken Pot Pies is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Mini Chicken Pot Pies is something which I’ve loved my whole life.
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To get started with this recipe, we must first prepare a few components. You can cook 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:
- Get 3 large boneless, skinless chicken breasts cooked and diced
- Take 1 sweet potato cooked and diced (skin removed)
- Get 3 small stalks celery diced
- Get 1/2 sweet onion diced finely
- Get 4 small new potatoes cooked and diced (skins on)
- Get 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
- Prepare 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
- Take 2 clove garlic finely chopped
- Prepare 2 tbsp olive oil
- Prepare 1/4 tsp ground sage
- Prepare 1/4 tsp smoked paprika
- Get 1 dash salt & pepper to taste
- Prepare 1 egg
- Take 1 foil
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.
Steps 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!
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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