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Mini Chicken Pot Pies
Mini Chicken Pot Pies

Before you jump to Mini Chicken Pot Pies recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

The majority of us have a fairly good idea about what healthy eating is: plenty of fruits and vegetables and not as much fat and glucose. But when it comes to children, knowing what’s healthy is merely the beginning. And even in the event you keep’healthy' it does not follow your kid will eat it.

There is hope. Children need some extra encouragement and guidance alongside some of those strategies your child is guaranteed to eat healthy.

Be a gatekeeper.

It is likely the simplest way to get your children to eat healthy is to remove the less-healthy choices. Take control on what food and snack options are in your dwelling. If a child is hungry they’ll eat it when there isn’t another alternative. Perhaps you have heard of a kid starving to death because his parents wouldn’t feed him potato chips?

Maintain healthy meals in sight.

As for those less-than-good-for-you foods, maintain them in high cabinets and from your child’s reach. Arrange your refrigerator and cabinets to ensure healthy foods will be the first foods that you see. In the event you choose to have some unhealthy choices in the home keep them out of sight and also you and your kids will be much less inclined to select them as an option.

Make healthy food convenient.

Wholesome foods, particularly fruits and vegetables need little preparation that’s excellent for your’starving' kid and you. Have a fruit jar at eye level over the counter in any way times or have a container with carrots and celery sticks ready to go in the fridge. You might be surprised at how many more fruits and vegetables your kid will consume only by having them visible and easy to grab.

Make learning about food fun.

Select a vegetable garden for a family job and place your kid responsible for watering and picking the ripe vegetables. Children who are involved are far more inclined to be a willing participant in the ingestion process.

Keep an eye on Portion dimensions.

Parents often stress how much their kids should be eating. Whether you’re attempting to find a selective eater to have a bite of anything green or limit the sum of dessert that your sweet-toothed kid wants watching portions is necessary. Knowing the extent of a healthy portion will provide you some needed perspective.

Set a healthy example.

Remember that eating foods together is not just a wonderful way to grab on your loved ones day it’s also the ideal time to role-model healthy eating habits.

We hope you got insight 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 achieve that.

The ingredients needed to prepare Mini Chicken Pot Pies:
  1. You need boneless, skinless chicken breasts cooked and diced
  2. Get sweet potato cooked and diced (skin removed)
  3. Provide stalks celery diced
  4. Use sweet onion diced finely
  5. Take new potatoes cooked and diced (skins on)
  6. Prepare carrots peeled and diced
  7. Take frozen baby peas
  8. Get (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
  9. Take premade pie crust dough (4- 9" pie crusts total-Pillsbury, refrigerated not frozen)
  10. Take garlic finely chopped
  11. You need olive oil
  12. Take ground sage
  13. Use smoked paprika
  14. Get salt & pepper to taste
  15. Take egg
  16. Get foil
Instructions 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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