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These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—they're a simple and delicious dinner option you can easily customize to satisfy These mini chicken pot pies are a Pillsbury™ fan favorite! Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Alright, don’t linger, let’s approach this mini chicken pot pies formula with 16 components which are surely easy to obtain, and we have to process them at the very least through 11 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements of Mini Chicken Pot Pies:

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

The herb infused filling has tender bits of chicken, onion, green peas, and Chicken pot pie is the ultimate comfort food and making them mini is even better. These pies are the perfect serving size and so easy to take to work. Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling. They're gluten-free, grain-free, dairy-free and paleo - though you'd never know it.

Mini Chicken Pot Pies process:

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!

Mini Chicken Pot Pies are super easy to make and taste delicious! These tiny chicken pot pies make a great appetizer at any party. Find out how to make these easy and delicious mini chicken pot pies. These mini chicken pot pies were inspired by my three-year-old and my grandparents. My daughter loves chicken pot pie and I've been wanting to make her a healthier option than the frozen stuff at the grocery store.

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