Recipe: Tasty MINI CHICKEN POT PIES

Delicious, fresh and tasty.

MINI CHICKEN POT PIES. These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

MINI CHICKEN POT PIES 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. Categories: Easy Chicken Chicken Recipes Easy Poultry Easy Appetizer Appetizer Pot Pie Recipes Broccoli Vegetable. You can cook MINI CHICKEN POT PIES using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of MINI CHICKEN POT PIES

  1. You need 1 can of refrigerated buttermilk biscuits.
  2. Prepare 1 1/2 cup of milk.
  3. Prepare 1 packages of white sause...or make your own from stock.
  4. Prepare 2 cup of cut up cooked chicken (can sub - turkey, ham or beef cubes).
  5. You need 2 cup of shreaded cheese...your favorite.....I like sharp cheddar.
  6. Prepare 2 cup of fresh or frozen assorted veg's...pees carrots pearl onions r good choices..
  7. You need 2 cup of frenches brand fried onions..or make your own evrn better!.

These Mini Chicken Pot Pies start with a homemade pie crust that is super easy to make in a food processor. The crust is light and flaky which pairs perfectly with the creamy chicken pot pie filling. And since these are baked in springform pans, you can just pop the pan off the pot pies once they're baked. These mini chicken pot pies will satisfy your appetite as well as your soul.

MINI CHICKEN POT PIES instructions

  1. oven 400.
  2. press biscuit into 8 oz custard cup..pressing up the sides to create a well. Make 4 to 6 bowls..
  3. make white sauce package directions or make from scatch.
  4. make sure Vega's if frozen are not completely frozen....if using fresh ur good..
  5. Use scoop or laddel to put in custard cup that have partially cooked crust (about 5 minutes so the dough is not to soft). Add sauce into well of crock...Cook filled mini crocks at 350° for about 10 or 15 minutes cover crocks if getting to brown to quick....top with Cheese and frenches onions and serve....
  6. NOTE.....chicken cubes are added to white sauce when sauce has thickened add Veg's to warm sauce to help thaw them if using frozen veg's ...heat for 5 mins then put in custard Cups to bake..
  7. perfect for a cold winter day.....
  8. done.

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. Making mini Chicken Pot Pies is a great use of leftover roasted chicken with added roasted vegetables, a light creamy sauce and puff pastry. When you buy or make a roasted chicken for dinner, use your fingers to get in there and get the leftovers of that chicken and save it for this recipe! The pastry on these mini pot pies stays flaky!