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Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Mini Chicken Pot Pies in your home. Then, follow these steps below to serve Mini Chicken Pot Pies for your family or friends.

Ingredients: Mini Chicken Pot Pies

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

How to Make Mini Chicken Pot Pies

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Mini Chicken Pot Pies in your home by yourself.

    Step 1
  • Preheat oven to 400ยบ.
  • Step 2
  • Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl.
  • Step 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.
  • Step 4
  • Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink.
  • Step 5
  • Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well.
  • Step 6
  • Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix.
  • Step 7
  • Spray a muffin tin with non stick cooking spray.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 11
  • Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!
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