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.
Ingredients
Ingredients:
- 16.3 oz refrigerated Grands 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
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!
Notes
- Customize by adding cheese or more vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
