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Mini Chicken Pot Pies cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could be provided at different established situations actually. I am certain you will see lots of people who just like the Mini Chicken Pot Pies dishes that you simply make.

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

Ingredients requirements Mini Chicken Pot Pies:

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

Mini Chicken Pot Pies start cooking:

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!

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