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
Scale
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.
