Slow Cooker Mini Chicken Pot Pies Food

SLOW COOKER CHICKEN POT PIE

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.

SLOW COOKER CHICKEN POT PIE

Steps:

• Add onion, carrots, celery, potatoes, 1 tsp salt, thyme, bay leaf and chicken stock to the slow cooker. Stir to combine. Season chicken a little bit on both sides with salt and pepper. Nestle the chicken breasts in the veggie mixture. Turn the slow cooker on low and cook for 4 hours.
• After 4 hours, take the chicken out and shred. Put pack into the pot.
• Add the butter and cream to a liquid measuring cup. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in the flour. Add butter cream, and flour mixture back to the slow cooker along with remaining salt. Stir to combine. Cover and cook another 45 minutes to an hour until mixture has thickened and veggies are tender.
• After you put the flour and cream mixture back into the slow cooker, preheat oven to 375 degrees, Cook biscuits according to package instructions.
• After the mixture has thickened, add frozen peas. Stir to combine and cook another 4-5 minutes until peas are thawed. Season mixture with salt and pepper.
• Spoon filling into bowls. Place biscuits on top. Serve.

SLOW COOKER CHICKEN POT PIE

Steps:

• Mix the flour, salt, pepper, paprika, garlic salt, and seasoning salt.
• Add the cubed chicken to flour mixture, mix.
• Add vegetables, potatoes, and garlic.
• Add the chicken broth and water, mix all together.
• Turn crock pot on low, stirring occasinally for 8 hours.
• Topping:.
• Preheat oven to 400 degrees.
• Mix egg, milk, and pancake mix.
• Pour mixture over the top of chicken
• Remove stone from bottom of crock pot.
• Bake in the oven for 15-20 minute.
• Note: You could also use your homemade pancacake recipe instead of the mix.

SLOW-COOKER MINI CHICKEN POT PIES

Steps:

• Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
• Pour chicken pot pie filling into four separate cocottes or ramekins.
• Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
• Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
• Remove from heat, let cool and enjoy!

MINI CHICKEN POT PIE

Steps:

• 1. Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• 2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add vegetables, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• 3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-vegetable mixture. Spoon 1 tablespoon baking mixture onto chicken-vegetable mixture in each muffin cup.
• 4. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
• Makes 6 servings (2 mini pies each).

MINI CHICKEN POT PIES

Steps:

• Preheat your oven to 400F.In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• Lightly grease or spray with cooking spray a 12-cup muffin tin and place a Pillsbury biscuit into each cup, pressing into the bottom and up the sides.
• Evenly spoon the pot pie mixture into each biscuit cup.
• Slide pan into the oven and bake for about 15 minutes or until golden and bubbly. Check at the 12 minute mark to make sure they don't burn.
• Let rest for about 3 minutes before serving.

MINI CHICKEN POT PIES

Steps:

• Heat oven to 400°F in 2 quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10 ounce custard cups.
• Unroll crescent dough. Place 1 crescent over each custard cup.
• In small bowl, mix egg and water. Bursh mixture over dough. Sprinkle 1/8 tsp thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

MINI CHICKEN POT PIE / PIES

Steps:

• Heat oven to 375°F.
• Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray.
• Separate dough into 8 biscuits; separate each biscuit into 2 layers.
• Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
• Drain soup; store in tightly covered container in refrigerator or freezer for later use.
• Spoon drained soup evenly into biscuit-lined cups.
• Place remaining biscuit halves over soup; gently seal each biscuit.
• Spread biscuit tops with butter.
• Sprinkle with Italian seasoning and garlic powder.
• Top each with 1/2 tablespoon cheese.
• Bake at 375°F for 15 to 18 minutes or until edges are golden brown.
• To remove from pan, run knife around edge of pies.