Mini Chicken Pot Pies

How to Cook Recipes Mini Chicken Pot Pies using 16 ingredients and 11 steps

Mini Chicken Pot Pies - These mini chicken pot pies are a Pillsbury™ fan favorite! Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix. You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits. Mini Chicken Pot Pies are super easy to make and taste delicious!

Melt butter in the same pot.

Chicken pot pie is a homey dish to serve on a cold night, but we've taken those comforting flavors and transformed them into a sophisticated party appetizer.

You can have Mini Chicken Pot Pies using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients make Mini Chicken Pot Pies

1. It's 3 large boneless, skinless chicken breasts cooked and diced.
2. Prepare 1 sweet potato cooked and diced (skin removed).
3. You need 3 small stalks celery diced.
4. You need 1/2 sweet onion diced finely.
5. You need 4 small new potatoes cooked and diced (skins on).
6. Prepare 3 large carrots peeled and diced.
7. Prepare 1/4 cup frozen baby peas.
8. It's 1 can (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water.
9. It's 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen).
10. It's 2 clove garlic finely chopped.
11. Prepare 2 tbsp olive oil.
12. You need 1/4 tsp ground sage.
13. It's 1/4 tsp smoked paprika.
14. Prepare 1 dash salt & pepper to taste.
15. It's 1 egg.
16. You need 1 foil.

Mini Chicken Pot Pies step by step

1. Preheat oven to 400º..
2. Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl..
3. 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..
4. Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink..
5. Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well..
6. Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix..
7. Spray a muffin tin with non stick cooking spray..
8. 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..
9. 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..
10. 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..
11. Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!.

Mini Chicken Pot Pies - They're gluten-free, grain-free, dairy-free and paleo - though you'd never know it. 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 These mini chicken pot pies are so easy to make, but they'll take a little bit of time. I like to meal prep these for the freezer since they freeze and. These Mini Chicken Pot Pies are not only easy (no homemade crust to fuss with) but I love that they are easy to serve because they are already portioned out. Frozen puff pastry becomes your best friend as it gets transformed into the crusts for these delicious dinner pies. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Here's what goes in Chicken Pot Pie. Thank you and good luck