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
Scale
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.
