Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mini chicken pot pies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Mini chicken pot pies is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Mini chicken pot pies is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Take 2 chicken breasts shredded or cubed
- Prepare 1 packages Refrigerated Pie Crust
- Get 1/4 cup chopped carrots
- Take 1/4 cup chopped celery
- Prepare 1/4 cup chopped onion
- Take 1/4 cup chopped green pepper
- Make ready 2 small potatoes, chopped
- Take 2 bay leaves
- Get 2 cubes of chicken bullion
- Get 1/2 tsp fresh garlic
- Take ground black pepper
- Get 4 cup water
I've got a brand new #makeithealthy recipe for ya! I recently asked on Instagram for #makeithealthy requests on your fave Fall recipes that you'd like. Mini Chicken Pot Pies are super easy to make and taste delicious! The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits.
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! !!
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. 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.
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