Recipe: Perfect Mini Chicken Pot Pies

Mini Chicken Pot Pies. These mini chicken pot pies are a Pillsbury™ fan favorite! These mini chicken pot pies are a Pillsbury™ fan favorite! Our mini chicken pot pies are perfect for lunches, snacks, and appetizers.

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. You can have Mini Chicken Pot Pies using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Mini Chicken Pot Pies

1. It's 3 large of boneless, skinless chicken breasts cooked and diced.
2. You need 1 of sweet potato cooked and diced (skin removed).
3. You need 3 small of stalks celery diced.
4. You need 1/2 of sweet onion diced finely.
5. You need 4 small of new potatoes cooked and diced (skins on).
6. Prepare 3 large of carrots peeled and diced.
7. It's 1/4 cup of frozen baby peas.
8. Prepare 1 can of (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water.
9. You need 2 packages of premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen).
10. It's 2 clove of garlic finely chopped.
11. You need 2 tbsp of olive oil.
12. It's 1/4 tsp of ground sage.
13. You need 1/4 tsp of smoked paprika.
14. You need 1 dash of salt & pepper to taste.
15. You need 1 of egg.
16. Prepare 1 of 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. Mini Chicken Pot Pies are super easy to make and taste delicious! Bite-sized mini chicken pot pies make food fun.

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!.

This recipe is a favorite for both children's meals and party appetizers. Transfer the chicken to a bowl. Melt butter in the same pot. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 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.