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Mini Chicken Pot Pies
Mini Chicken Pot Pies

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Citrus fruit will be one of the best things that you might have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits additionally provide you with vitamin C, as well as other vitamins as well as minerals that can help keep you healthy. You may also want to mix a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

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We hope you got benefit from reading it, now let’s go back to mini chicken pot pies recipe. To cook mini chicken pot pies you only need 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mini Chicken Pot Pies:
  1. Get boneless, skinless chicken breasts cooked and diced
  2. Provide sweet potato cooked and diced (skin removed)
  3. Get stalks celery diced
  4. You need sweet onion diced finely
  5. Take new potatoes cooked and diced (skins on)
  6. Provide carrots peeled and diced
  7. Use frozen baby peas
  8. Prepare (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
  9. Use premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
  10. Provide garlic finely chopped
  11. Provide olive oil
  12. Provide ground sage
  13. Prepare smoked paprika
  14. You need salt & pepper to taste
  15. Take egg
  16. Use foil
Steps to make Mini Chicken Pot Pies:
  1. Preheat oven to 400º.
  2. Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl.
  3. Saute celery, onions and garlic in pan with 2 tbsp olive oil over medium heat until translucent. Add 1 tbsp. fresh chopped rosemary. Stir well and empty into large bowl with other vegetables.
  4. Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink.
  5. Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well.
  6. Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix.
  7. Spray a muffin tin with non stick cooking spray.
  8. Roll out dough one at a time from package and cut 24 total circles from dough for tops and bottoms of crusts. Roughly about 4 or 5" round.
  9. Press one circle at a time into each muffin tin bottom. Fill with vegetable mixture to top. Top with another dough circle and tuck the edges down around where the bottom crust comes up to the top of the tin to overlap and seal.
  10. Cut 2 or 3 small slits on the top of each pot pie to vent steam while cooking. Brush with beaten egg to brown and cover with foil.
  11. Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!

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