mini chicken pot pies

Ingredients mini chicken pot pies

3 large boneless skinless chicken breasts cooked and diced
1 sweet potato cooked and diced (skin removed)
3 small stalks celery diced
1/2 sweet onion diced finely
4 small new potatoes cooked and diced (skins on)
3 large carrots peeled and diced
1/4 cup frozen baby peas
1 can (10 3/4 oz) Campbell's cream of chicken & mushroom soup) plus 1/2 cup water
2 packages premade pie crust dough (4- 9" pie crusts total-Pillsbury refrigerated not frozen)
2 clove garlic finely chopped
2 tbsp olive oil
1/4 tsp ground sage
1/4 tsp smoked paprika
1 dash salt & pepper to taste
1 egg
1 foil

how to make mini chicken pot pies

Preheat oven to 400º.

Cook and dice all vegetables except onions, celery and garlic. Place cooled vegetables in a large bowl.

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.

Add chopped chicken to pan with paprika, sage and salt & pepper to taste. Cook until chicken is done and no longer pink.

Add chicken to bowl of vegetables and remaining 1 tbsp fresh chopped rosemary. Mix well.

Add soup and water in a seperate bowl and mix until well incorporated. Add to vegetable mix.

Spray a muffin tin with non stick cooking spray.

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.

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.

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.

Bake for 30 minutes then remove foil and continue to cook until golden brown and bubbly. Remove to cool. Enjoy!