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These mini chicken pot pies are little but they hit with big awesome flavor! I didn't want to have fresh tasting chicken so I seasoned my chicken after cutting them up in cubes with garlic powder black pepper cayenne pepper chicken seasoning and a little salt since I know that. This prevents spills in the oven and makes it easier to transfer. You can have Mini Pot Pies using 4 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Mini Pot Pies
- It’s 8 oz of Chicken.
- It’s 2 cup of Mix veggies.
- You need 12 oz of Cream of chicken soup.
- You need 1 packages of Grands biscuit.
Mini Chicken Pot Pies with Pie Crust These mini chicken pot pies are absolutely delicious with a yummy filling of chicken, ham and leek in a creamy sauce – also good to freeze for later. Add half of the cut dough pieces to a greased muffin pan and spoon an eighth of the mixture into each cup. Add the top layer and seal as best you can. If they don't seal perfectly, don't fret.
Mini Pot Pies instructions
- Brown your chicken. Mix in a bowl chicken, veggies and cream of chicken. Roll out your biscuit and place in a muffin tin. ( leave extra biscuit hanging over for top crust). Add your chicken mix to the biscuits. Cook on 350°F for 22-25 mins..
With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Add onion and chicken broth; heat to simmering. Each one of these mini pot pies is hearty enough to share, but that is your call!