How to Recipe Appetizing Mini Chicken Pot Pies

Without fail making ultimate Mini Chicken Pot Pies easy, fast, practical.

Good Evening every body, at this time you get present recipe Mini Chicken Pot Pies with 16 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Mini Chicken Pot Pies.

Ingredients for Mini Chicken Pot Pies

1. Prepare 3 large : boneless, skinless chicken breasts cooked and diced.

2. Needed 1 : sweet potato cooked and diced (skin removed).

3. Needed 3 small : stalks celery diced.

4. Prepare 1/2 : sweet onion diced finely.

5. Needed 4 small : new potatoes cooked and diced (skins on).

6. Needed 3 large : carrots peeled and diced.

7. Needed 1/4 cup : frozen baby peas.

8. Prepare 1 can : (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water.

9. Needed 2 packages : premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen).

10. Prepare 2 clove : garlic finely chopped.

11. Needed 2 tbsp : olive oil.

12. Prepare 1/4 tsp : ground sage.

13. Needed 1/4 tsp : smoked paprika.

14. Needed 1 dash : salt & pepper to taste.

15. Needed 1 : egg.

16. Prepare 1 : foil.

If all ingredients Mini Chicken Pot Pies it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mini Chicken Pot Pies

1. Preheat oven to 400º..

2. Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl..

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..

4. Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink..

5. Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well..

6. Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix..

7. Spray a muffin tin with non stick cooking spray..

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..

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..

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..

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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