Recipe: Perfect MINI CHICKEN POT PIES

MINI CHICKEN POT PIES. 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. These mini chicken pot pies are a Pillsbury™ fan favorite!

Add onion and chicken broth; heat to simmering. Heat until hot, stirring occasionally until almost all liquid is absorbed. Use a knife to cut around the edges if they stick. You can cook MINI CHICKEN POT PIES using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of MINI CHICKEN POT PIES

1. It's 1 can of refrigerated buttermilk biscuits.
2. Prepare 1 1/2 cup of milk.
3. It's 1 packages of white sause...or make your own from stock.
4. It's 2 cup of cut up cooked chicken (can sub - turkey, ham or beef cubes).
5. Prepare 2 cup of shreaded cheese...your favorite.....I like sharp cheddar.
6. Prepare 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!.

Mine came out really easily, but it will depend on how much of the nonstick coating is left on your muffin pan. Add onion and chicken broth; heat to simmering. My kids love eating these mini chicken pot pies out of the ramekins, and it really doesn't take any extra time. Added bonus — serving them is SO easy.

MINI CHICKEN POT PIES step by step

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.

They also have a tendency to stick in the muffin tin, so it's a win all around. I simply sprayed each ramekin with cooking spray and formed the pot pies as per the. In medium bowl, combine vegetables, chicken and soup; mix well. Add the oil to a large pot over high heat. Transfer the chicken to a bowl.