Friday, May 21, 2021

Step-by-Step Guide to Prepare Perfect Mini Chicken Pot Pies

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Mini Chicken Pot Pies

Before you jump to Mini Chicken Pot Pies recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Eat Will Effect Your Health.

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For people who want to get started living a healthier life the tips above can help you do that. Also if you cut out all the unhealthy food that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit 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 prepare Mini Chicken Pot Pies:

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

Steps to make Mini Chicken Pot Pies:

  1. Preheat oven to 400ΒΊ..
  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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Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.


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