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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 Treats.

Healthy eating helps bring about a feeling of wellness. Increasing our intake of well balanced meals while lowering the intake of unhealthy types plays a part in a more balanced feeling. Eating more vegetables helps you feel better than eating a piece of pizza. Choosing healthier food choices can be challenging when it is snack time. You can spend numerous hours at the grocery store searching for the right snack foods to allow you to feel healthy. Here are some healthy snacks that can be used when you need a fast pick me up.

Probably the most popular treats is low fat yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can not beat yogurt any time it comes to a healthy snack though. Along with calcium, it really is a good supply of necessary protein and vitamin B. Yogurt is simple for the human body to digest and, dependent on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. This reduces your sugar intake without reducing the taste of your snack.

There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to mini chicken pot pies recipe. To make mini chicken pot pies you only need 16 ingredients and 11 steps. Here is how you achieve it.

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

Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Add onion and chicken broth; heat to simmering. Use a knife to cut around the edges if they stick. Mine came out really easily, but it will depend on how much of the nonstick coating is left on your muffin pan. Or a last-minute dinner that your kids will love.

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