Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, mini chicken pot pies. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
MINI CHICKEN POT PIES is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. MINI CHICKEN POT PIES is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mini chicken pot pies using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make MINI CHICKEN POT PIES:
Take 1 can refrigerated buttermilk biscuits
Make ready 1 1/2 cup milk
Make ready 1 packages white sause…or make your own from stock
Get 2 cup cut up cooked chicken (can sub - turkey, ham or beef cubes)
Get 2 cup shreaded cheese…your favorite…..I like sharp cheddar
Make ready 2 cup fresh or frozen assorted veg's…pees carrots pearl onions r good choices.
Take 2 cup frenches brand fried onions..or make your own evrn better!
Instructions to make MINI CHICKEN POT PIES:
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
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