Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mini chicken pot pies. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mini chicken pot pies is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Mini chicken pot pies is something that I have loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook mini chicken pot pies using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Mini chicken pot pies:
- Prepare 2 chicken breasts shredded or cubed
- Take 1 packages Refrigerated Pie Crust
- Take 1/4 cup chopped carrots
- Prepare 1/4 cup chopped celery
- Take 1/4 cup chopped onion
- Make ready 1/4 cup chopped green pepper
- Prepare 2 small potatoes, chopped
- Take 2 bay leaves
- Make ready 2 cubes of chicken bullion
- Take 1/2 tsp fresh garlic
- Take ground black pepper
- Make ready 4 cup water
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.
Instructions to make Mini chicken pot pies:
- Bring chicken, spices, bullion to a boil
- Take out pie crusts to adjust to room temp
- Once chicken is cooked, take out to cool, then shred or chop
- Add veggies to chicken stock and simmer 10 min
- Flour the counter to roll out crusts
- Roll out the edges of crust and place in lg muffin pan
- Turn down veggies and thicken witn cirn starch or roux, let stand to thicken
- Preheat oven to 400 º
- Ladle the veggies into the pan, and cover with remaining dough
- Bake in oven for 15-20 mins or until golden brown on top. 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.
So that’s going to wrap this up with this special food mini chicken pot pies recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
