Simple Way to Make Quick MINI CHICKEN POT PIES

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mini chicken pot pies. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

MINI CHICKEN POT PIES is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. 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. You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie.

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

The ingredients needed to make MINI CHICKEN POT PIES:

1. Prepare 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. Prepare 2 cup cut up cooked chicken (can sub - turkey, ham or beef cubes)
5. Prepare 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. Make ready 2 cup frenches brand fried onions..or make your own evrn better!

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. These mini chicken pot pies couldn't be easier!

Instructions 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

These pies are the perfect serving size and so easy to take to work. These mini chicken pot pies couldn't be easier! 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. All Reviews for Mini Chicken Pot Pies.

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