If you’ve been looking for a cozy, comforting dish that feels like a warm hug in every bite, then you absolutely must try this Mini Chicken Pot Pie with Grands Biscuits Recipe. It’s the perfect blend of flaky golden biscuit crusts paired with a creamy, savory chicken filling brimming with tender veggies. Whether for a weeknight dinner or a crowd-pleasing appetizer, these mini pot pies deliver so much flavor and satisfaction, all wrapped up in an easy-to-make, bite-sized package. Trust me, once you make these, they’ll become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing this dish. Each one plays an important role in building the rich, creamy filling and the buttery, flaky biscuit crusts that make the Mini Chicken Pot Pie with Grands Biscuits Recipe so irresistible.
- 16.3 oz refrigerated Grands biscuits (8 count): These biscuits form the perfect flaky shell that crisps up beautifully in the oven.
- ¼ cup unsalted butter: Adds luscious richness and helps soften the veggies for that silky filling texture.
- 1 small white onion, finely chopped: Brings sweetness and depth of flavor when sautéed gently.
- 3 cloves garlic, minced: Packs a punch of savory aroma that wakes up the whole dish.
- 1 cup frozen peas and carrots: These give a pop of color and fresh veggie goodness with minimal effort.
- 2 tablespoons all-purpose flour: Acts as the thickening agent for the creamy filling.
- 1 cup cooked shredded chicken: The hearty protein base that makes this pot pie so satisfying.
- 1 cup heavy cream: Creates that smooth, velvety sauce that ties everything together wonderfully.
- ¼ teaspoon black pepper: Adds just the right touch of warmth to balance the creaminess.
- 1 teaspoon salt: Enhances all the flavors so nothing tastes flat.
- ½ teaspoon dry thyme: Infuses a subtle herbal note that elevates the dish to flavor perfection.
How to Make Mini Chicken Pot Pie with Grands Biscuits Recipe
Step 1: Prepare the Chicken Mixture
Start by melting that butter in a large pan over medium-high heat. Once melted, add your finely chopped onion, peas, carrots, and minced garlic. Let them cook together until the onion turns translucent, about 3 minutes, so the veggies soften and the garlic releases its fragrant aroma. This is the flavor foundation of your filling, so take your time here to build complexity.
Step 2: Thicken the Filling
Next, sprinkle the flour evenly over your softened vegetables and stir them well to combine. This step is essential as the flour will absorb the butter and juices, creating a roux that will thicken the mixture. After mixing, toss in the shredded chicken and cook everything together for about 1 minute to meld the flavors and coat the chicken evenly.
Step 3: Add Cream and Seasonings
Now it’s time to pour in the heavy cream slowly, stirring constantly to avoid lumps and promote a creamy consistency. Immediately season the filling with salt, black pepper, and dry thyme. Keep stirring on medium heat until the filling thickens—this should take around 2 minutes. Your savory filling is now ready and bursting with flavor!
Step 4: Assemble the Mini Pot Pies
Preheat your oven to 350°F (175°C) and grease a muffin pan to prevent sticking. Take each refrigerated Grands biscuit and flatten it carefully into a 5-inch round. Press each round gently into a muffin cup to create perfect little biscuit “bowls” with raised edges ready to cradle the creamy chicken filling.
Step 5: Fill and Bake
Spoon about ¼ cup of the warm chicken mixture into each biscuit shell, filling them generously. Bake the pot pies for 15 to 17 minutes, or until the biscuit crusts turn a beautiful golden brown. Once done, allow them to cool for 2 minutes so the filling sets slightly—this makes removing them from the pan clean and easy. Serve them warm for the ultimate comforting experience.
How to Serve Mini Chicken Pot Pie with Grands Biscuits Recipe
Garnishes
To elevate your Mini Chicken Pot Pie with Grands Biscuits Recipe presentation, try sprinkling fresh chopped parsley or a light dusting of paprika on top just before serving. A tiny drizzle of melted butter can also add an extra glossy finish and richness. These simple garnishes make your mini pot pies look as delightful as they taste.
Side Dishes
These mini pot pies pair wonderfully with a crisp green salad dressed in a tangy vinaigrette, which cuts through the richness wonderfully. For a heartier option, roasted root vegetables or creamy mashed potatoes complement the savory filling beautifully, making the meal wholesome and satisfying.
Creative Ways to Present
Thinking outside the box? Serve your mini pot pies on a wooden board with small ramekins of cranberry sauce or tangy mustard for dipping. You can also line a large platter with fresh herbs like thyme or rosemary for an inviting rustic look. For parties, arrange the pies next to bite-sized cheese cubes and fruit for a charming appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that rarely happens!), place the mini pot pies in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 3 days, giving you the convenience of a ready-made comfort meal.
Freezing
To freeze, let the assembled mini pot pies cool completely after baking. Then wrap each one tightly in plastic wrap and place them in a freezer-safe container or bag. They can freeze well for up to 2 months—just perfect for busy days when you need a quick homemade meal.
Reheating
Reheat the pot pies in a preheated 350°F oven for about 10-12 minutes to restore that flaky crust and warm up the filling thoroughly. Avoid microwaving if you want to keep the crust crisp and flaky, as microwaving tends to make biscuits soggy.
FAQs
Can I use fresh vegetables instead of frozen peas and carrots?
Absolutely! Fresh peas and diced carrots work beautifully just as well—just be sure to cook them a bit longer in the butter to soften since frozen ones tend to cook faster.
What type of chicken is best for this recipe?
Cooked and shredded chicken breast or thigh meat works perfectly. Leftover roasted chicken is ideal and adds great flavor, but freshly poached or rotisserie chicken will also do the trick.
Can this recipe be made dairy-free?
Yes! Swap the butter with a dairy-free margarine or oil, and replace the heavy cream with coconut cream or another plant-based cream alternative to maintain that rich texture.
Is it possible to make these pot pies gluten-free?
If you use gluten-free biscuit dough or pre-made gluten-free biscuits and substitute the all-purpose flour with a gluten-free flour blend, you can enjoy a gluten-free version of this recipe.
How can I make this recipe vegetarian?
Simply substitute the shredded chicken with cooked mushrooms, tofu, or a hearty mixture of your favorite veggies. The cream sauce binds everything deliciously, so you won’t miss the meat at all!
Final Thoughts
There’s nothing quite like the joy of making and sharing comfort food that feels homemade and special, and this Mini Chicken Pot Pie with Grands Biscuits Recipe definitely fits that bill. From the flaky biscuit shells to the creamy, savory filling, this dish always brings smiles all around the table. Grab those biscuits, get cozy in the kitchen, and give this recipe a try—you’ll be hooked from the very first bite!
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Mini Chicken Pot Pie with Grands Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Mini Chicken Pot Pie recipe features flaky refrigerated biscuit shells filled with a creamy mixture of shredded chicken, peas, carrots, and aromatic herbs. Perfectly baked to golden perfection, these individual pot pies are a comforting and easy-to-make meal ideal for family dinners or casual gatherings.
Ingredients
For the Biscuit Shells
- 16.3 oz refrigerated Grands biscuits (8 count)
- ¼ cup unsalted butter
For the Filling
- 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 finely chopped onion, frozen peas and carrots, and minced garlic. Cook until the onion is translucent and vegetables are tender, about 3 minutes.
- Thicken the Mixture: Sprinkle the all-purpose flour over the vegetables and stir thoroughly to combine. Add the cooked shredded chicken and cook for an additional 1 minute to incorporate flavors.
- Add Cream and Seasonings: Pour in the heavy cream and season the mixture with salt, black pepper, and dried thyme. Stir continuously until the filling thickens and becomes creamy, approximately 2 minutes. Remove from heat.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a muffin pan to prevent sticking and facilitate easy removal of the pot pies.
- Form Biscuit Shells: Flatten each refrigerated biscuit into a 5-inch round using your hands or a flat surface. Press each flattened biscuit gently into the muffin cup to create individual shells, ensuring they line the base and sides evenly.
- Fill the Biscuit Shells: Spoon about ¼ cup of the prepared chicken mixture into each biscuit shell, filling them generously but not overflowing.
- Bake the Mini Pot Pies: Place the muffin pan in the preheated oven and bake for 15-17 minutes, or until the biscuit shells turn a golden brown and the filling is bubbling.
- Cool and Serve: Remove the pan from the oven and let the pot pies cool in the pans for 2 minutes. Carefully remove them from the pan and serve warm for best flavor and texture.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Use a muffin pan liner or grease well to prevent sticking.
- For a dairy-free version, substitute heavy cream with coconut milk and butter with a plant-based alternative.
- Leftover pot pies can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Add herbs such as parsley or rosemary to customize the filling flavor.
