Hello, I’m Laura. Today, I’m gonna show you how to prepare mini chicken pot pies recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mini Chicken Pot Pies Recipe
Mini Chicken Pot Pies is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Mini Chicken Pot Pies is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mini Chicken Pot Pies:
- Get 3 large boneless, skinless chicken breasts cooked and diced
- Prepare 1 sweet potato cooked and diced (skin removed)
- Make ready 3 small stalks celery diced
- Make ready 1/2 sweet onion diced finely
- Make ready 4 small new potatoes cooked and diced (skins on)
- Get 3 large carrots peeled and diced
- Prepare 1/4 cup frozen baby peas
- Take 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
- Get 2 tbsp olive oil
- Get 1/4 tsp ground sage
- Take 1/4 tsp smoked paprika
- Make ready 1 dash salt & pepper to taste
- Take 1 egg
- Get 1 foil
Instructions 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!
So that is going to wrap this up for this distinctive dish mini chicken pot pies recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
