Recipe of Mini Chicken Pot Pies

Hello everybody, I hope you’re 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 food recipes. For mine, 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 well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Mini Chicken Pot Pies is something that I’ve loved my whole life.

Recipe of Mini Chicken Pot Pies

To get started with this particular recipe, we must prepare a few components. You can cook mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Mini Chicken Pot Pies:

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

Instructions

Instructions 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!

As simple as that Recipe of Mini Chicken Pot Pies

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