2021 mini chicken pot pies

mini chicken pot pies. 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.

These mini chicken pot pies are little but they hit with big awesome flavor! The filling is too salty for me. Use low sodium cream of chicken and add more salt accordingly. You can have mini chicken pot pies using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of mini chicken pot pies

1. You need 1 of pre bought Pillsbury pie crust.
2. Prepare 1 can of mixed vegetables.
3. Prepare 4 of celery stcks.
4. It's 1/2 of onion.
5. It's 3/4 cup of flour.
6. It's 1/2 stick of butter.
7. Prepare 2 tbsp of parsley flakes.
8. It's 1 tsp of salt.
9. You need 1 tbsp of pepper.
10. It's 1 tbsp of mc cormick wortshire seasoning.
11. Prepare 1 tbsp of chicken bullion.
12. Prepare 2 cup of milk.
13. Prepare 1/3 cup of heavy cream.
14. You need 1/2 tsp of McCormick montreal chicken seasoning.
15. Prepare 1 of egg.
16. You need 1 tsp of water.
17. You need 1 of cooking spray.
18. Prepare 2 of shredded precooked chicken breast.

Mini Chicken Pot Pies are super easy to make and taste delicious! 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 will satisfy your appetite as well as your soul.

mini chicken pot pies instructions

1. preheat oven to 425°F.
2. chicken was precooked for 40min cooled and shredded..
3. dice your onion and celery. wash your can of veggies and drain really well..
4. 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..
5. 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..
6. 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.
7. 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.

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. Bite-sized mini chicken pot pies make food fun. This recipe is a favorite for both children's meals and party appetizers. 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.