Mini Chicken Pot Pie Pies Recipes

Steps:

• Preheat oven to 425°F (220°C).
• Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
• Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
• Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
• Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
• Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
• Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
• Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
• Bake for 15 minutes, until golden brown.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
• Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
• Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
• To re-heat:
• Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.

Steps:

• Heat oven to 375°F.
• Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray.
• Separate dough into 8 biscuits; separate each biscuit into 2 layers.
• Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
• Drain soup; store in tightly covered container in refrigerator or freezer for later use.
• Spoon drained soup evenly into biscuit-lined cups.
• Place remaining biscuit halves over soup; gently seal each biscuit.
• Spread biscuit tops with butter.
• Sprinkle with Italian seasoning and garlic powder.
• Top each with 1/2 tablespoon cheese.
• Bake at 375°F for 15 to 18 minutes or until edges are golden brown.
• To remove from pan, run knife around edge of pies.