A delightful twist on the classic chicken pot pie, these individual servings feature buttery biscuits filled with creamy chicken and vegetable filling. Perfect for quick dinners, meal prep, or when you're craving a comforting dish, these mini chicken pot pies are sure to become a family favorite.

Why You’ll Love This Recipe

Mini chicken pot pies with Grands biscuits are a fun, easy, and satisfying take on the traditional pot pie. Instead of using a pie crust, these pot pies use buttery biscuits to create a flaky and golden crust that's quick to prepare. The creamy chicken and vegetable filling is savory and comforting, while the individual serving sizes make them perfect for busy weeknights or meal prep. These mini pot pies are also a hit with kids and adults alike, making them a go-to option for family meals.

Ingredients

16.3 oz refrigerated grand biscuits (8 count)
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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Chicken Mixture:

In a large pan, melt the butter over medium-high heat. Add the chopped onion, peas, carrots, and garlic. Cook until the onion becomes translucent, about 3 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Add the shredded chicken and cook for 1 minute to heat through.
Pour in the heavy cream and season with salt, black pepper, and thyme. Stir the mixture continuously until it thickens, about 2 minutes.

Assembly:

Preheat your oven to 350°F (175°C). Lightly grease a muffin pan with cooking spray.
Flatten each biscuit into a 5-inch round. Place each biscuit into a muffin cup, pressing it into the bottom and sides to create a shell.
Spoon about ¼ cup of the chicken mixture into each biscuit shell.
Bake in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
Let the mini pot pies cool in the pan for 2 minutes before removing them. Serve warm and enjoy!

Servings and timing

Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Variations

Vegetarian: Swap the chicken for a mix of your favorite vegetables such as mushrooms, zucchini, or sweet potatoes for a delicious vegetarian version.
Cheesy: Add shredded cheese (cheddar or mozzarella) to the filling for extra creaminess and flavor.
Herb variations: Experiment with different herbs like rosemary or parsley to customize the flavor of the filling.

Storage/Reheating

Storage: Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also microwave them for about 1-2 minutes, but the biscuits may lose some of their crispiness.

FAQs

1. Can I use a different type of biscuit for this recipe?

Yes, you can use any type of refrigerated biscuit, but Grands biscuits provide a nice, flaky texture that works perfectly for these mini pot pies.

2. Can I make this recipe ahead of time?

Absolutely! You can prepare the filling and assemble the mini pot pies in advance. Store them in the fridge until you’re ready to bake them, then follow the baking instructions as usual.

3. How can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free biscuits and flour. Be sure to check the labels for ingredients that fit your dietary needs.

4. Can I freeze these mini chicken pot pies?

Yes, these mini pot pies can be frozen before baking. Assemble them, then wrap each one in plastic wrap and store them in a freezer-safe bag or container. When you're ready to bake, simply add a few extra minutes to the baking time.

5. What type of chicken should I use?

Cooked shredded chicken works best for this recipe. You can use leftover chicken, rotisserie chicken, or cook chicken breasts specifically for this dish.

6. Can I use heavy milk instead of heavy cream?

Heavy cream provides a rich and creamy texture, but you can substitute it with whole milk or half-and-half if desired. Keep in mind the texture will be a bit lighter.

7. How do I prevent the biscuits from getting too soft or soggy?

Make sure you bake the mini pot pies long enough so the biscuits are golden and crisp. If you want extra crispiness, you can bake the biscuits slightly longer before adding the filling.

8. Can I add more vegetables?

Yes, feel free to add more vegetables such as mushrooms, corn, or green beans. Just be sure to chop them into small pieces to ensure they cook evenly.

9. Can I use frozen chicken instead of cooked chicken?

It's best to use cooked chicken for this recipe, but if you only have frozen chicken, cook it first and shred it before adding it to the filling.

10. How do I make this dish spicier?

If you like a bit of heat, you can add a pinch of cayenne pepper or a dash of hot sauce to the filling mixture. Adjust the seasoning to your preference.

Conclusion

Mini chicken pot pies with Grands biscuits are the ultimate comfort food, offering a quick, easy, and delicious way to enjoy a classic dish. These individual servings are perfect for any meal, whether it’s a weeknight dinner, a cozy family gathering, or meal prep. With their creamy filling, flaky biscuit crust, and customizable ingredients, they’re sure to become a staple in your recipe collection.

Mini Chicken Pot Pie with Grands Biscuits

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Author: Emmily
Total Time: 35 minutes
Yield: 8 servings

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Description

Mini Chicken Pot Pie with Grands Biscuits is a simple and delicious twist on the classic pot pie, using flaky biscuits as the crust and a creamy chicken filling. These individual servings are perfect for quick dinners, meal prep, or as a comforting family meal. With a savory chicken and vegetable mixture, these mini pot pies are an easy-to-make favorite that will become a go-to recipe in your home.

Instructions

Instructions:

Prepare the Chicken Mixture:
- In a large pan, melt butter over medium-high heat. Add chopped onion, peas, carrots, and garlic, cooking until the onion is translucent (about 3 minutes).
- Sprinkle flour over the vegetables and stir to combine. Add shredded chicken and cook for 1 minute.
- Pour in heavy cream and season with salt, pepper, and thyme. Stir until the mixture thickens (about 2 minutes).
Assemble the Mini Pot Pies:
- Preheat the oven to 350°F (175°C) and grease a muffin pan.
- Flatten each biscuit into a 5-inch round and press into each muffin cup to form a shell.
- Spoon about ¼ cup of the chicken mixture into each biscuit shell.
Bake and Serve:
- Bake for 15-17 minutes, or until biscuits are golden brown.
- Let cool for 2 minutes before removing from the pan. Serve warm and enjoy!