How to Make Yummy Mini Chicken Pot Pies healthy & tasty!

Every person likes the concept of taking a seat to a delicious home-cooked dish, yet with today's hectic routines, it can be more challenging than ever to locate the moment to put one with each other. Fortunately, aid is out there, the Mini Chicken Pot Pies recipe and guidance in this article will certainly help you assembled healthier meals for your family members in a remarkably, short time.

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 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.

Provide boneless, skinless chicken breasts cooked and diced.
Use sweet potato cooked and diced (skin removed).
Use stalks celery diced.
You need sweet onion diced finely.
Prepare new potatoes cooked and diced (skins on).
You need carrots peeled and diced.
You need frozen baby peas.
Provide (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water.
You need to prepare premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen).
Prepare garlic finely chopped.
Prepare olive oil.
Provide ground sage.
You need smoked paprika.
You need salt & pepper to taste.
Use egg.
Prepare foil.

Short Tips:

You can eliminate the garlic smell from your hands by massaging them for thirty secs on your stainless steel stove before washing them. Garlic includes a delightful flavor to several recipes, yet the apparent odor can stick around on your hands. Using this tip, you can appreciate your dinner without your hands smelling strongly of garlic.

Preheat oven to 400º..
Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl..
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..
Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink..
Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well..
Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix..
Spray a muffin tin with non stick cooking spray..
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..
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..
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..
Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!.

These Mini Chicken Pot Pies are freezer-friendly, so you can take them out and heat them up in the oven after a long day, and they're also made easier These mini chicken pot pies are so easy to make, but they'll take a little bit of time. I like to meal prep these for the freezer since they freeze and. 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. Bite-sized mini chicken pot pies make food fun.

Food preparation a tasty meal for your family does not need to suggest spending hours slaving away in the kitchen. There are lots of variety of recipes such as Mini Chicken Pot Pies recipe, you can utilize to whip with each other a fantastic dish in a short time, soon your household will be delighting in the fruits of your labors.

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