Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, mini chicken pot pies. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

These mini chicken pot pies are little but they hit with big awesome flavor! I didn't want to have fresh tasting chicken so I seasoned my chicken after cutting them up in cubes with garlic powder black pepper cayenne pepper chicken. These mini chicken pot pies are a Pillsbury™ fan favorite!

Mini Chicken Pot Pies is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Mini Chicken Pot Pies is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mini Chicken Pot Pies:

1. Make ready 3 large boneless, skinless chicken breasts cooked and diced
2. Get 1 sweet potato cooked and diced (skin removed)
3. Make ready 3 small stalks celery diced
4. Get 1/2 sweet onion diced finely
5. Get 4 small new potatoes cooked and diced (skins on)
6. Make ready 3 large carrots peeled and diced
7. Take 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. Get 2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
10. Make ready 2 clove garlic finely chopped
11. Prepare 2 tbsp olive oil
12. Prepare 1/4 tsp ground sage
13. Prepare 1/4 tsp smoked paprika
14. Take 1 dash salt & pepper to taste
15. Make ready 1 egg
16. Prepare 1 foil

Peas and carrots are traditional vegetables used in chicken pot pie; however, feel free to use other vegetables, such as cut green beans or frozen mixed vegetables. The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits. Add onion and chicken broth; heat to simmering. Heat until hot, stirring occasionally until almost all liquid is absorbed.

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!

Grands!® Mini Chicken Pot Pies Grands!® Mini Chicken Pot Pies. Gradually add the milk, whisking constantly to prevent lumps. My kids love eating these mini chicken pot pies out of the ramekins, and it really doesn't take any extra time. Added bonus — serving them is SO easy. They also have a tendency to stick in the muffin tin, so it's a win all around.

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