If you’re looking for a cozy, comforting dish that’s both fun to make and delightful to eat, this Mini Chicken Pot Pie with Grands Biscuits Recipe is an absolute winner. Imagine flaky, buttery biscuit crusts hugging a creamy, savory chicken and vegetable filling that bursts with warmth in every bite. Perfect for a family dinner or a potluck, these mini pot pies combine the ease of refrigerated biscuits with the rich flavors of homemade filling, creating a fuss-free treat everyone will adore.
Ingredients You’ll Need
Gathering simple, readily available ingredients sets the stage for something truly special. Each component plays a key role in balancing textures and flavors—from the flaky Grands biscuits lending a golden crust to the tender chicken and vibrant veggies creating a hearty filling that’s both creamy and satisfying.
- 16.3 oz refrigerated Grands biscuits (8 count): These provide the flaky, buttery crust that’s easy to shape and bake perfectly golden every time.
- ¼ cup unsalted butter: Adds richness and helps sauté the vegetables to tender perfection.
- 1 small white onion, finely chopped: Brings sweet sharpness that deepens the flavor of the filling.
- 3 cloves garlic, minced: Adds aromatic warmth and a subtle kick to the mixture.
- 1 cup frozen peas and carrots: These colorful veggies offer a touch of sweetness and a pop of texture.
- 2 tablespoons all-purpose flour: Acts as a thickening agent to create that silky, creamy filling consistency.
- 1 cup cooked shredded chicken: The star protein that makes this dish hearty and filling.
- 1 cup heavy cream: Enriches the filling with luscious creaminess that melds all flavors beautifully.
- ¼ teaspoon black pepper: Adds a gentle warmth and balances the flavors.
- 1 teaspoon salt: Enhances every ingredient, pulling the whole dish together.
- ½ teaspoon dry thyme: This herb adds subtle earthiness and complexity to the filling.
How to Make Mini Chicken Pot Pie with Grands Biscuits Recipe
Step 1: Prepare the Chicken Mixture
Start by melting the unsalted butter in a large pan over medium-high heat. Add the finely chopped onion, frozen peas and carrots, and minced garlic, cooking everything together until the onions turn translucent and soft, about three minutes. This base infuses the filling with layers of sweetness and freshness.
Step 2: Thicken the Filling
Sprinkle the flour over the vegetables, stirring constantly to create a roux that will thicken the filling. Then add the shredded chicken, mixing it in and cooking for another minute so the flavors blend and everything heats evenly.
Step 3: Add Cream and Seasonings
Pour in the heavy cream, then season the mixture with salt, black pepper, and dry thyme. Stir frequently until the cream thickens to a velvety consistency, which should take about two minutes. This step turns your filling into that perfect rich and smooth texture everyone loves.
Step 4: Prepare Biscuit Shells
Preheat your oven to 350°F (175°C) and grease a muffin pan lightly. Then take each refrigerated biscuit and flatten it gently into a round about 5 inches across. Press these carefully into each muffin cup to create the classic pot pie crust that will hold the filling perfectly.
Step 5: Fill and Bake
Spoon roughly ¼ cup of the chicken mixture into each biscuit shell, filling them generously but leaving room for the biscuits to rise. Slide the muffin pan into the oven and bake for 15 to 17 minutes, or until the biscuits are a gorgeous golden brown and flaky on top.
Step 6: Cool and Serve
Once done, let the mini pot pies cool in the pan for about two minutes to set everything before carefully removing them. Serve warm for that ultimate melt-in-your-mouth experience that makes this Mini Chicken Pot Pie with Grands Biscuits Recipe such a crowd-pleaser.
How to Serve Mini Chicken Pot Pie with Grands Biscuits Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme works wonders to add a fresh, herbaceous note that brightens these mini pot pies beautifully. A dollop of sour cream or a dash of hot sauce can also elevate the flavor if you want a little extra zing.
Side Dishes
Pair your mini pot pies with a crisp green salad tossed with a tangy vinaigrette for balance, or serve roasted root vegetables to complement the cozy vibe. A light soup like tomato bisque or butternut squash also creates a lovely meal alongside these bite-sized delights.
Creative Ways to Present
For a charming presentation, place each mini pot pie on a decorative plate and garnish with tiny sprigs of fresh herbs or edible flowers. Alternatively, arrange them on a large wooden board surrounded by colorful veggies for a festive appetizer platter perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
You can store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to three days. This keeps the biscuit crust from getting soggy and ensures the creamy filling remains fresh.
Freezing
These mini pot pies freeze beautifully! After baking, allow them to cool completely, then wrap each individually in plastic wrap and place in a freezer-safe bag or container. They will keep well up to two months, making it a perfect make-ahead comfort food.
Reheating
To reheat, remove the wrapping and bake the pies in a preheated 350°F oven for about 10-12 minutes or until heated through and the crust regains some crispness. Avoid microwaving if you want to preserve the biscuit’s flaky texture.
FAQs
Can I use canned biscuits instead of refrigerated Grands biscuits?
Refrigerated Grands biscuits are ideal because of their size and texture, but if you only have canned biscuits, just be sure to flatten them gently and adjust baking times since they might bake faster.
Is there a vegetarian alternative to this Mini Chicken Pot Pie with Grands Biscuits Recipe?
Definitely! Swap the chicken for extra veggies like mushrooms, potatoes, or chickpeas, and use vegetable stock or cream alternatives to keep the filling rich and tasty.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and refrigerated. When ready to assemble, warm it slightly before filling the biscuit shells to ensure it’s easy to spoon in.
What’s the best way to shred cooked chicken for this recipe?
Using two forks to pull apart warm cooked chicken is quick and gives you that perfect shredded texture that blends nicely with the creamy filling.
Can I make these Mini Chicken Pot Pies gluten-free?
You can substitute gluten-free biscuits and use gluten-free flour for thickening to accommodate dietary needs while still enjoying this comforting dish.
Final Thoughts
There’s something magical about a dish that brings joy with every bite, and this Mini Chicken Pot Pie with Grands Biscuits Recipe does just that. It’s one of those recipes that feels like a warm hug on a plate—easy to make, utterly comforting, and perfect for sharing with people you love. Give it a try and watch it become an instant favorite in your kitchen!
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Mini Chicken Pot Pie with Grands Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Mini Chicken Pot Pies use flaky refrigerated biscuit dough filled with a creamy mixture of chicken, peas, carrots, and savory seasonings. Perfectly portioned in a muffin pan, they bake up golden and comforting — an easy and delicious twist on classic pot pie that’s ideal for quick family dinners or gatherings.
Ingredients
For the Biscuit Shells
- 16.3 oz refrigerated Grands biscuits (8 count)
For the Chicken Filling
- ¼ cup unsalted butter
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup cooked shredded chicken
- 1 cup heavy cream
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dry thyme
Instructions
- Prepare the Chicken Mixture: In a large pan, melt the butter over medium-high heat. Add the finely chopped onion, frozen peas and carrots, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.
- Add Flour and Chicken: Sprinkle the all-purpose flour over the cooked vegetables and stir well to combine. Then, add the cooked shredded chicken and cook together for an additional minute, allowing the flour to absorb and start thickening.
- Make the Cream Sauce: Pour in the heavy cream, then season the mixture with salt, black pepper, and dried thyme. Stir continuously until the sauce thickens, about 2 minutes. Remove from heat once it reaches a creamy consistency.
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan lightly to prevent sticking.
- Form Biscuit Shells: Flatten each refrigerated biscuit into a 5-inch round using your hands or a rolling pin. Press each round gently into the muffin cups to create a shell that will hold the filling.
- Fill the Shells: Spoon approximately ¼ cup of the chicken mixture into each biscuit shell, distributing the filling evenly among the eight cups.
- Bake the Mini Pot Pies: Place the muffin pan in the preheated oven and bake for 15-17 minutes until the biscuits are puffed up and golden brown on top.
- Cool and Serve: Allow the mini pot pies to cool in the pan for 2 minutes before carefully removing them. Serve warm and enjoy your comforting homemade mini chicken pot pies!
Notes
- You can substitute cooked turkey for chicken if preferred.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
- Ensure the biscuit dough is properly pressed into the muffin tin to avoid leakage during baking.
- These pot pies can be made ahead and reheated in the oven for a few minutes before serving.
- Feel free to add herbs like parsley or rosemary for extra flavor.
