MINI CHICKEN POT PIES. Chicken Pot Pie - From Scratch Heirloom Recipe -The Hillbilly Kitchen. The Hillbilly Kitchen - Down Home Country Cooking. Barefoot Contessa Makes Chicken Pot Pie
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.
The flavorful chicken mixture is baked in a golden brown crust made with refrigerated biscuits.
You can have MINI CHICKEN POT PIES using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of MINI CHICKEN POT PIES
- You need 1 can of refrigerated buttermilk biscuits.
- You need 1 1/2 cup of milk.
- Prepare 1 packages of white sause...or make your own from stock.
- It's 2 cup of cut up cooked chicken (can sub - turkey, ham or beef cubes).
- It's 2 cup of shreaded cheese...your favorite.....I like sharp cheddar.
- You need 2 cup of fresh or frozen assorted veg's...pees carrots pearl onions r good choices..
- You need 2 cup of frenches brand fried onions..or make your own evrn better!.
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. Brush the tops of each pie with the beaten egg. Bake until the tops are golden and the filling is.
MINI CHICKEN POT PIES instructions
- oven 400.
- press biscuit into 8 oz custard cup..pressing up the sides to create a well. Make 4 to 6 bowls..
- make white sauce package directions or make from scatch.
- make sure Vega's if frozen are not completely frozen....if using fresh ur good..
- 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....
- 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..
- perfect for a cold winter day.....
- done.
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. Transfer the chicken to a bowl. Melt butter in the same pot. These mini chicken pot pies couldn't be easier!
