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Before you jump to Mini Chicken Pot Pies recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

Enjoying healthy foods tends to make all the difference in how we feel. We have a tendency to feel way less gross when we increase our consumption of nutritious foods and lower our consumption of junk foods. A piece of pizza does not cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthy foods for something to eat between meals. Shopping for snack foods can be a struggle because you have a great number of options. Why not try one of many following wholesome snacks the next time you need some extra energy?

Yogurt can be a snack many individuals ignore. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt any time it comes to a healthy snack though. It is a protein-rich source of healthy minerals and vitamins. Easily digestible, yogurt can actually help your digestive system work properly depending upon the culture used to produce it. Yogurt combines perfectly with nuts and seeds. It’s an simple way to reduce sugar while still enjoying a tasty snack.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

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 it.

The ingredients needed to prepare Mini Chicken Pot Pies:

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