Description
This Mini Chicken Pot Pie recipe features flaky refrigerated biscuit shells filled with a creamy chicken and vegetable mixture. Ready in just 35 minutes, these comforting and savory pies make a perfect dinner or snack for the whole family. The mixture includes tender shredded chicken, peas, carrots, onions, and a rich cream sauce seasoned with thyme, baked to golden perfection in a muffin pan.
Ingredients
Scale
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
Dough
- 16.3 oz refrigerated Grands biscuits (8 count)
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 until the onion becomes translucent, about 3 minutes, stirring occasionally to prevent burning.
- Add Flour and Chicken: Sprinkle the all-purpose flour over the cooked vegetables in the pan and stir well to combine. Then add the cooked shredded chicken and cook the mixture together for an additional 1 minute to blend flavors and slightly cook the flour.
- Make the Cream Sauce: Pour in the heavy cream and season with salt, black pepper, and dry thyme. Stir continuously until the mixture thickens and becomes creamy, approximately 2 minutes. Remove from heat once thickened.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan to prevent sticking and make removal easier after baking.
- Form Biscuit Shells: Flatten each refrigerated biscuit into roughly a 5-inch round using your hands or a rolling pin. Carefully press each flattened biscuit into a muffin cup, forming a shell that covers the bottom and sides.
- Fill the Shells: Spoon approximately ¼ cup of the prepared chicken mixture into each biscuit shell, filling them evenly without overfilling.
- Bake the Pies: Place the muffin pan in the preheated oven and bake for 15 to 17 minutes, or until the biscuit shells are golden brown and cooked through.
- Cool and Serve: Remove the pan from the oven and allow the mini pot pies to cool for about 2 minutes. Carefully remove them from the muffin cups and serve warm for best taste and texture.
Notes
- You can substitute frozen mixed vegetables if peas and carrots are not available.
- Cooked shredded rotisserie chicken works great for convenience.
- Use a non-stick spray or butter to grease the muffin pan thoroughly to avoid sticking.
- Adjust seasoning with salt and pepper according to taste before baking.
- These mini pot pies can be reheated in the oven for a crispy crust.
