mini chicken pot pies. These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. These mini chicken pot pies will satisfy your appetite as well as your soul.

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix. You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie. These mini chicken pot pies are little but they hit with big awesome flavor! To cook mini chicken pot pies you need 18 ingredients and just 7 steps. Here is how you cook it.

Ingredients

It's 1 of pre bought Pillsbury pie crust.
Prepare 1 can of mixed vegetables.
Prepare 4 of celery stcks.
Prepare 1/2 of onion.
It's 3/4 cup of flour.
You need 1/2 stick of butter.
You need 2 tbsp of parsley flakes.
You need 1 tsp of salt.
It's 1 tbsp of pepper.
You need 1 tbsp of mc cormick wortshire seasoning.
You need 1 tbsp of chicken bullion.
You need 2 cup of milk.
It's 1/3 cup of heavy cream.
Prepare 1/2 tsp of McCormick montreal chicken seasoning.
Prepare 1 of egg.
It's 1 tsp of water.
It's 1 of cooking spray.
Prepare 2 of shredded precooked chicken breast.

These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal. 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!

mini chicken pot pies directions

preheat oven to 425°F.
chicken was precooked for 40min cooled and shredded..
dice your onion and celery. wash your can of veggies and drain really well..
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..
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..
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.
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.

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. Add the candies and the fruit to the pudding, then set the. These Mini Chicken Pot Pies are going to be one of your new favorite dinners! They have all the "from-scratch" taste without any of the fuss.