Description
These Muffin Tin Chicken Pot Pies are a delightful twist on a classic comfort food, combining tender shredded chicken, peas, and carrots in a creamy sauce, all baked inside flaky biscuit dough formed in muffin tins. Perfect as a kid-friendly dinner or an easy weeknight meal, these mini pot pies are simple to prepare and bake quickly, making them a convenient and tasty option for the whole family.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup cooked chicken, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Crust
- 1 can refrigerated biscuit dough (8-count)
- Nonstick cooking spray
Instructions
- Prepare the muffin tin: Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Sauté vegetables: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds to enhance the aroma.
- Add filling ingredients: Stir in the frozen peas and carrots, shredded chicken, salt, pepper, and dried thyme. Sprinkle the flour evenly over the mixture and stir to coat all ingredients thoroughly.
- Thicken the filling: Pour in the chicken broth and heavy cream, stirring constantly. Continue cooking for 2 to 3 minutes until the mixture thickens into a creamy filling. Remove the skillet from heat and allow the mixture to cool slightly before assembling.
- Form biscuit cups: Separate the biscuit dough into individual pieces. Flatten each piece into a 4-inch round. Gently press each round into the prepared muffin tin cups, shaping them to form a small well for the filling.
- Fill and bake: Spoon the cooled chicken mixture evenly into each biscuit-lined muffin cup. Bake in the preheated oven for 15 to 18 minutes or until the biscuits are golden brown and fully cooked through.
- Cool and serve: Remove the mini pot pies from the oven and let them cool for 5 minutes in the tin before serving. This helps the filling set and makes them easier to handle.
Notes
- You can use leftover rotisserie chicken or turkey for convenience.
- For a quicker version, substitute the homemade filling with canned chicken pot pie soup thickened slightly with cornstarch.
- Make sure the filling is cooled slightly before assembling to prevent biscuit dough from getting soggy.
- Serve with a side salad or steamed vegetables for a complete meal.
