Mini chicken pot pies
Mini chicken pot pies

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mini chicken pot pies. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mini chicken pot pies is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mini chicken pot pies is something which I have loved my whole life.

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.

To get started with this particular recipe, we must prepare a few components. You can cook mini chicken pot pies using 12 ingredients and 10 steps. Here is how you can achieve that.

Composition of Mini chicken pot pies:
  1. Make ready 2 chicken breasts shredded or cubed
  2. Take 1 packages Refrigerated Pie Crust
  3. Take 1/4 cup chopped carrots
  4. Prepare 1/4 cup chopped celery
  5. Make ready 1/4 cup chopped onion
  6. Prepare 1/4 cup chopped green pepper
  7. Prepare 2 small potatoes, chopped
  8. Take 2 bay leaves
  9. Make ready 2 cubes of chicken bullion
  10. Get 1/2 tsp fresh garlic
  11. Take ground black pepper
  12. Get 4 cup water

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 making process:
  1. Bring chicken, spices, bullion to a boil
  2. Take out pie crusts to adjust to room temp
  3. Once chicken is cooked, take out to cool, then shred or chop
  4. Add veggies to chicken stock and simmer 10 min
  5. Flour the counter to roll out crusts
  6. Roll out the edges of crust and place in lg muffin pan
  7. Turn down veggies and thicken witn cirn starch or roux, let stand to thicken
  8. Preheat oven to 400 º
  9. Ladle the veggies into the pan, and cover with remaining dough
  10. Bake in oven for 15-20 mins or until golden brown on top. ENJOY! !!

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.

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