Mini Chicken Pot Pies

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Mini Chicken Pot Pies. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Mini Chicken Pot Pies is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look wonderful. Mini Chicken Pot Pies is something which I have loved my entire life.

Many things affect the quality of taste from Mini Chicken Pot Pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Chicken Pot Pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mini Chicken Pot Pies is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mini Chicken Pot Pies estimated approx 1 hour.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Mini Chicken Pot Pies using 16 ingredients and 11 steps. Here is how you cook that.

A new fun twist on an old classic and very yummy! :chef

Ingredients and spices that need to be Get to make Mini Chicken Pot Pies:

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

Steps to make 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!

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Mini Chicken Pot Pies. Thanks so much for your time. I'm confident that you will make this at home. There's 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!