MINI CHICKEN POT PIES
MINI CHICKEN POT PIES

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, mini chicken pot pies. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

MINI CHICKEN POT PIES is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. MINI CHICKEN POT PIES is something which I have loved my whole life. They’re fine and they look wonderful.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mini chicken pot pies using 7 ingredients and 8 steps. Here is how you can achieve that.

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

Frozen puff pastry becomes your best friend as it gets transformed into the crusts for these delicious dinner 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. Brush the tops of each pie with the beaten egg.

Steps to make MINI CHICKEN POT PIES:
  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

Bake until the tops are golden and the filling is. 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.

So that’s going to wrap it up for this exceptional food mini chicken pot pies recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!