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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 practice this mini chicken pot pies menu with 16 substances which are definitely easy to have, and we have to process them at the very least through 11 tips. You should devote a while on this, so the resulting food could be perfect.

Composition Mini Chicken Pot Pies:

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

Bake until the tops are golden and the filling is. Mini Chicken Pot Pies are super easy to make and taste delicious! These Mini Chicken Pot Pies are not only easy (no homemade crust to fuss with) but I love that they are easy to serve because they are already portioned out. Frozen puff pastry becomes your best friend as it gets transformed into the crusts for these delicious dinner pies.

Mini Chicken Pot Pies instructions:

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!

These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal. Now, grab that chicken pot pie filling, and carefully transfer it into your mini pot pie crusts, filling all the way to the top, but not overflowing. These mini chicken pot pies will satisfy your appetite as well as your soul. 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.

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