Recipe: Appetizing MINI CHICKEN POT PIES

MINI CHICKEN POT PIES. 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.

MINI CHICKEN POT PIES Transfer the chicken to a bowl. Melt butter in the same pot. Chicken pot pie is a homey dish to serve on a cold night, but we've taken those comforting flavors and transformed them into a sophisticated party appetizer. You can cook MINI CHICKEN POT PIES using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of MINI CHICKEN POT PIES

  1. It's 1 can of refrigerated buttermilk biscuits.
  2. It's 1 1/2 cup of milk.
  3. You need 1 packages of white sause...or make your own from stock.
  4. You need 2 cup of cut up cooked chicken (can sub - turkey, ham or beef cubes).
  5. It's 2 cup of shreaded cheese...your favorite.....I like sharp cheddar.
  6. You need 2 cup of fresh or frozen assorted veg's...pees carrots pearl onions r good choices..
  7. You need 2 cup of frenches brand fried onions..or make your own evrn better!.

Try making the mini pastry shells and using our Turkey Pot Pie filling. 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 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.

MINI CHICKEN POT PIES instructions

  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.

I like to meal prep these for the freezer since they freeze and. 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. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Here's what goes in Chicken Pot Pie.

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