Mini Chicken Pot Pies
Mini Chicken Pot Pies

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mini chicken pot pies. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mini Chicken Pot Pies is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Mini Chicken Pot Pies is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have mini chicken pot pies using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mini Chicken Pot Pies:
  1. Get boneless, skinless chicken breasts cooked and diced
  2. Prepare sweet potato cooked and diced (skin removed)
  3. Prepare stalks celery diced
  4. Get sweet onion diced finely
  5. Make ready new potatoes cooked and diced (skins on)
  6. Make ready carrots peeled and diced
  7. Make ready frozen baby peas
  8. Make ready (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
  9. Take premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
  10. Get garlic finely chopped
  11. Get olive oil
  12. Take ground sage
  13. Get smoked paprika
  14. Get salt & pepper to taste
  15. Take egg
  16. Prepare foil
Instructions to make Mini Chicken Pot Pies:
  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!

So that is going to wrap this up with this special food mini chicken pot pies recipe. Thanks so 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 bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!