How to Cook Yummy Mini Chicken Pot Pies

Mini Chicken Pot Pies. These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—they're a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Mini Chicken Pot Pies are super easy to make and taste delicious! These tiny chicken pot pies make a great appetizer at any party. Find out how to make these easy and delicious mini chicken pot pies. You can cook Mini Chicken Pot Pies using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mini Chicken Pot Pies

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

If you're craving comfort food, these mini. 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. These mini chicken pot pies will satisfy your appetite as well as your soul.

Mini Chicken Pot Pies instructions

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!.

The herb infused filling has tender bits of chicken, onion, green peas, and Chicken pot pie is the ultimate comfort food and making them mini is even better. These pies are the perfect serving size and so easy to take to work. Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling. 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.