Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, mini chicken pot pies. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
These mini chicken pot pies are a Pillsbury™ fan favorite! 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.
mini chicken pot pies is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. mini chicken pot pies is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have mini chicken pot pies using 18 ingredients and 7 steps. Here is how you can achieve that.
Composition for mini chicken pot pies:
- Prepare 1 pre bought Pillsbury pie crust
- Make ready 1 can mixed vegetables
- Make ready 4 celery stcks
- Prepare 1/2 onion
- Prepare 3/4 cup flour
- Take 1/2 stick butter
- Take 2 tbsp parsley flakes
- Take 1 tsp salt
- Make ready 1 tbsp pepper
- Take 1 tbsp mc cormick wortshire seasoning
- Get 1 tbsp chicken bullion
- Make ready 2 cup milk
- Take 1/3 cup heavy cream
- Make ready 1/2 tsp McCormick montreal chicken seasoning
- Get 1 egg
- Take 1 tsp water
- Get 1 cooking spray
- Take 2 shredded precooked chicken breast
If you're craving comfort food, these mini. These mini chicken pot pies will satisfy your appetite as well as your soul. 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.
mini chicken pot pies start cooking:
- preheat oven to 425°F
- chicken was precooked for 40min cooled and shredded.
- dice your onion and celery. wash your can of veggies and drain really well.
- add your butter to a sauce pan and add your onions and celery. Your going to cook down for about 3-4 minutes on medium high heat. lower down temp add your flour stiring to cook flour taste down add all your seasonings will be thick.
- Add your milk and heavy cream stiring till your mixture thickens, taste for seasoning. once your mixture starts to thicken add your rinsed veggies and shredded chicken breast. Turn off heat let cool slightly.
- flour your counter slightly add your pie crust roll out. turn 1 of your ramakins upside down and cut out a circle slightly bigger than cup. You should get 8 lids with pie crust
- lighly spray each ramakin with cooking spray add your cooled mixture. Beat your egg with water and brush along outer rim and place your dough over cup gently press down and with a fork go along edges, cut small breathing whole intop of each ramakin, brush with egg wash. Bake 20-25 min till golden brown
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. Add the candies and the fruit to the pudding, then set the piecrust on top. 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.
So that is going to wrap this up for this special food mini chicken pot pies recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
