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Mini Chicken Pot Pies
Mini Chicken Pot Pies

Before you jump to Mini Chicken Pot Pies recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

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Whole grain snacks are an superb choice for a fast wholesome snack. A slice of whole wheat toast, for instance is a great snack in the morning. Eating on the run can easily be much healthier with whole grain chips and crackers. Deciding on whole grain snacks is always better than eating the highly processed grains we commonly obtain in our grocery stores.

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We hope you got benefit from reading it, now let’s go back to mini chicken pot pies recipe. You can have mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Mini Chicken Pot Pies:
  1. You need 3 large boneless, skinless chicken breasts cooked and diced
  2. Prepare 1 sweet potato cooked and diced (skin removed)
  3. Get 3 small stalks celery diced
  4. Prepare 1/2 sweet onion diced finely
  5. Use 4 small new potatoes cooked and diced (skins on)
  6. Take 3 large carrots peeled and diced
  7. Provide 1/4 cup frozen baby peas
  8. Take 1 can (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
  9. Use 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
  10. Provide 2 clove garlic finely chopped
  11. Prepare 2 tbsp olive oil
  12. Prepare 1/4 tsp ground sage
  13. Take 1/4 tsp smoked paprika
  14. Take 1 dash salt & pepper to taste
  15. Get 1 egg
  16. Take 1 foil
Instructions to make 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!

In medium bowl, combine vegetables, chicken and soup; mix well. Heat to boiling over medium-high heat, stirring occasionally. These mini chicken pot pies couldn't be easier or more delicious! Made in a muffin tin using pre-made pie dough and stuffed with the easiest filling containing veggies, spices, rotisserie chicken, and my secret ingredient: lemon juice! Add the oil to a large pot over high heat.

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