MINI CHICKEN POT PIES
MINI CHICKEN POT PIES

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mini chicken pot pies. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

MINI CHICKEN POT PIES is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. MINI CHICKEN POT PIES is something that I’ve loved my whole life. They are nice and they look wonderful.

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.

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

The ingredients needed to make MINI CHICKEN POT PIES:
  1. Make ready 1 can refrigerated buttermilk biscuits
  2. Make ready 1 1/2 cup milk
  3. Get 1 packages white sause…or make your own from stock
  4. Get 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. Prepare 2 cup fresh or frozen assorted veg's…pees carrots pearl onions r good choices.
  7. Prepare 2 cup frenches brand fried onions..or make your own evrn better!

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. 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

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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