Recipe: Tasty MINI CHICKEN POT PIES

Cook, Eat and Repeat.

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.

MINI CHICKEN POT PIES 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 7 ingredients and just 8 steps. Here is how you achieve it.

Ingredients

  1. It's 1 can of refrigerated buttermilk biscuits.
  2. Prepare 1 1/2 cup of milk.
  3. Prepare 1 packages of white sause...or make your own from stock.
  4. It's 2 cup of cut up cooked chicken (can sub - turkey, ham or beef cubes).
  5. It's 2 cup of shreaded cheese...your favorite.....I like sharp cheddar.
  6. You need 2 cup of fresh or frozen assorted veg's...pees carrots pearl onions r good choices..
  7. You need 2 cup of frenches brand fried onions..or make your own evrn better!.

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 method

  1. oven 400.
  2. press biscuit into 8 oz custard cup..pressing up the sides to create a well. Make 4 to 6 bowls..
  3. make white sauce package directions or make from scatch.
  4. make sure Vega's if frozen are not completely frozen....if using fresh ur good..
  5. Use scoop or laddel to put in custard cup that have partially cooked crust (about 5 minutes so the dough is not to soft). Add sauce into well of crock...Cook filled mini crocks at 350° for about 10 or 15 minutes cover crocks if getting to brown to quick....top with Cheese and frenches onions and serve....
  6. NOTE.....chicken cubes are added to white sauce when sauce has thickened add Veg's to warm sauce to help thaw them if using frozen veg's ...heat for 5 mins then put in custard Cups to bake..
  7. perfect for a cold winter day.....
  8. done.

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.