Mini Chicken Pot Pies. Chicken Pot Pie – From Scratch Heirloom Recipe -The Hillbilly Kitchen. These mini chicken pot pies are a Pillsbury™ fan favorite! These mini chicken pot pies are a Pillsbury™ fan favorite!
The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits. Brush the tops of each pie with the beaten egg. Bake until the tops are golden and the filling is. You can have Mini Chicken Pot Pies using 3 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Mini Chicken Pot Pies
- It’s 1 can of chunky chicken noodle soup (ie Progresso, etc.).
- Prepare 1 can of cream of chicken soup.
- Prepare 1 package of crassaint dough (ie Pillsbury, etc.).
These mini chicken pot pies couldn't be easier or more delicious! How to make mini chicken pot pies. Traditional chicken pot pie is made in a pie dish, then sliced and served. That's WAY too messy for me and the slices end up in more of a glop than an actual slice.
Mini Chicken Pot Pies step by step
- Preheat oven to 375°..
- Spray or grease muffin tins and line the cups with the dough..
- Strain the noodle soup contents and put into a small saucepan (discard the broth)..
- Add the can of Cream of Chicken..
- Heat on medium heat until hot..
- Spoon contents into muffin tins of dough..
- Bake for 11 to 13 minutes and you're done!.
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. Frozen puff pastry becomes your best friend as it gets transformed into the crusts for these delicious dinner pies. Mini Chicken Pot Pies are super easy to make and taste delicious! 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.