Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mini chicken pies. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Mini Chicken Pies is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mini Chicken Pies is something that I’ve loved my whole life.
These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—they're a simple and delicious dinner. Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix. Mini, Creamy & Cheesy Chicken Pies - Creamy chicken filling encased in flaky buttery puff pastry.
To begin with this recipe, we must first prepare a few components. You can cook mini chicken pies using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mini Chicken Pies:
- Prepare 2 chicken breast, sliced thinly
- Prepare 3 clove garlic, chopped
- Get 1 onion, chopped
- Get 2 star anise
- Make ready 2 bay leaf
- Make ready 1 pepper
- Prepare 3 tbsp soy sauce
- Make ready 1 tsp lemon juice
- Take 1 cup potato, chopped
- Take 24 sheets of puff pastry squares
- Get 1 egg, beaten
- Get 1/3 cup cup sugar, depends on how sweet you want it
Lightly brush edges of the pie bases with egg, place each top onto its pie and press. I bought a delicious chicken flatty from our local butcher the other day. It was (as usual) our Thursday weekday meal. Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling.
Steps to make Mini Chicken Pies:
- Mix all the ingredients except potatoes and puff pastry.Add 1/2 cup water.
- Slow cook for 30 minutes (add water if it dries out).
- Add the potatoes. Continue cooking until potatoes are cooked.
- Then after, remove the star anise and bay leaf.
- In the muffin tray, lay the puff pastry sheets down in each muffin cups(edges overlapping). Pour in the chicken filling and press down slowly. Cover all top with another pastry sheet. Seal all the edges.
- Brush the top with the beaten egg.
- You can make 12 mini pies out of it.
- Bake in 350°F for 20-30 minutes or until it turns golden brown.
- *** try ketchup for dipping, we always do and taste good***
It was (as usual) our Thursday weekday meal. 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. Grands!® Mini Chicken Pot Pies. this link is to an external site that may or may not meet accessibility guidelines. These Mini Chicken Pot Pies are freezer-friendly, so you can take them out and heat them up in the oven after a long day, and they're also made easier thanks to a bit of puff pastry.
So that’s going to wrap this up for this special food mini chicken pies recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
