Description
This Mini Chicken Pot Pie recipe features flaky refrigerated biscuits filled with a creamy chicken and vegetable mixture. Perfectly portioned in a muffin tin, these savory pot pies are quick to prepare and bake into a comforting, golden-brown meal that serves 8 people.
Ingredients
Scale
Biscuits
- 16.3 oz refrigerated Grands biscuits (8 count)
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 unsalted butter over medium-high heat. Add the finely chopped white onion, frozen peas and carrots, and minced garlic. Cook the mixture, stirring occasionally, until the onion becomes translucent, approximately 3 minutes.
- Add Flour and Chicken: Sprinkle the all-purpose flour evenly over the vegetables and stir well to combine. Add the cooked shredded chicken to the pan and cook for an additional 1 minute to incorporate the ingredients.
- Make the Creamy Sauce: Pour in the heavy cream and season with salt, black pepper, and dry thyme. Continuously stir the mixture until it thickens, which should take about 2 minutes. Remove from heat once thickened.
- Prepare Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan to prevent sticking of the biscuits.
- Form Biscuit Shells: Flatten each refrigerated biscuit into a 5-inch round shape. Press each round firmly into the greased muffin cups to create a shell that will hold the filling.
- Fill Biscuit Shells: Spoon about ¼ cup of the prepared chicken mixture into each biscuit shell, ensuring an even distribution of filling among all 8 servings.
- Bake the Pot Pies: Place the muffin pan in the preheated oven and bake for 15-17 minutes or until the biscuit shells turn golden brown and are cooked through.
- 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 meal!
Notes
- You can substitute frozen mixed vegetables for peas and carrots if preferred.
- If you want a lighter version, consider using half-and-half instead of heavy cream, though the filling may be less thick.
- Leftover pot pies can be refrigerated and reheated in the oven for best crispness.
- Make sure to grease the muffin pan well to avoid sticking when removing the pot pies.
- Use cooked shredded chicken from rotisserie or leftover roast chicken to save time.
