Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, mini chicken pot pies. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

These mini chicken pot pies are a Pillsbury™ fan favorite! 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.

Mini Chicken Pot Pies is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Mini Chicken Pot Pies is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mini chicken pot pies using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mini Chicken Pot Pies:

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

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. 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.

Steps to make Mini Chicken Pot Pies:

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!

Add the candies and the fruit to the pudding, then set the piecrust on top. Make miniature Chicken Pot Pies in less than an hour using refrigerated rolls and a muffin tin. A fun take on a quintessential favorite, this recipe uses a muffin tin to create miniature Chicken Pot Pies. Pack all your favorite comfort food flavor into diminutive treats that make excellent appetizers or as a. Transfer the chicken to a bowl.

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