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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.

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Alright, don’t linger, let’s plan this mini chicken pot pies formula with 18 materials which are surely easy to acquire, and we have to process them at the very least through 7 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition mini chicken pot pies:

1. Take 1 for pre bought Pillsbury pie crust
2. Give 1 can - mixed vegetables
3. You need 4 for celery stcks
4. You need 1/2 - onion
5. You need 3/4 cup flour
6. You need 1/2 stick of butter
7. Provide 2 tbsp for parsley flakes
8. Prepare 1 tsp salt
9. Prepare 1 tbsp - pepper
10. Get 1 tbsp - mc cormick wortshire seasoning
11. Require 1 tbsp chicken bullion
12. Require 2 cup milk
13. You need 1/3 cup for heavy cream
14. You need 1/2 tsp of McCormick montreal chicken seasoning
15. You need 1 - egg
16. Give 1 tsp of water
17. Require 1 cooking spray
18. Give 2 shredded precooked chicken breast

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 how to cook:

1. preheat oven to 425°F
2. chicken was precooked for 40min cooled and shredded.
3. dice your onion and celery. wash your can of veggies and drain really well.
4. add your butter to a sauce pan and add your onions and celery. Your going to cook down for about 3-4 minutes on medium high heat. lower down temp add your flour stiring to cook flour taste down add all your seasonings will be thick.
5. Add your milk and heavy cream stiring till your mixture thickens, taste for seasoning. once your mixture starts to thicken add your rinsed veggies and shredded chicken breast. Turn off heat let cool slightly.
6. flour your counter slightly add your pie crust roll out. turn 1 of your ramakins upside down and cut out a circle slightly bigger than cup. You should get 8 lids with pie crust
7. lighly spray each ramakin with cooking spray add your cooled mixture. Beat your egg with water and brush along outer rim and place your dough over cup gently press down and with a fork go along edges, cut small breathing whole intop of each ramakin, brush with egg wash. Bake 20-25 min till golden brown

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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