Ingredients You’ll Need
For the Filling:
- 1 cup cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup shredded cheddar cheese (or your favorite melting cheese)
- Salt and pepper , to taste
For the Crust:
- 1 can refrigerated biscuit dough (8 biscuits)
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 375°F (190°C) . Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth, creating a roux. Cook for 1–2 minutes , stirring constantly.
Gradually pour in the milk, whisking continuously until the mixture thickens slightly—about 3–5 minutes . Stir in the shredded chicken and thawed mixed vegetables until heated through. Season with salt and pepper to taste.
Optional : Add a pinch of garlic powder or dried herbs for extra depth.
3. Add the Cheese
Stir in the shredded cheddar cheese until it melts completely and blends into the creamy filling. Remove from heat and let the mixture cool slightly.
4. Prepare the Biscuit Crusts
Separate the refrigerated biscuit dough into individual pieces. Use a rolling pin to flatten each biscuit into a circle about 1/4 inch thick.
5. Assemble the Pot Pies
Spoon about 2–3 tablespoons of the cheesy chicken filling onto the center of each flattened biscuit. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for added flair.
Pro Tip: If desired, brush the tops of the pot pies with a beaten egg for a shiny, golden finish.
6. Bake Until Golden
Place the assembled mini pot pies on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 15–18 minutes , or until the crusts are golden brown and the filling is bubbly.
7. Cool and Serve
Let the mini pot pies cool for 5 minutes before serving. Pair with a side salad, crusty bread, or enjoy them on their own for maximum indulgence.
Optional: Drizzle with ranch dressing or serve with ketchup for dipping.
Tips for Success
- Don’t Overfill the Pies : Keep the filling portioned appropriately to prevent leaks during baking.
- Use High-Quality Cheese : Freshly shredded cheddar ensures better melting and richer flavor.
- Make It Ahead : Prepare the filling up to a day in advance and refrigerate it; assemble and bake just before serving.
- Experiment with Shapes : Use cookie cutters or free-form folding techniques to create fun shapes for kids.
Conclusion
These Mini Cheesy Chicken Pot Pies are more than just dinner—they’re a celebration of convenience, flavor, and love. With their gooey cheese centers, savory chicken filling, and crispy crusts, they’re guaranteed to become a favorite in your household.
So gather your ingredients, roll up your sleeves, and get ready to savor this delightful creation! Don’t forget to share your results with us in the comments below—we’d love to see how they turned out.
If you enjoyed this recipe, check out our other articles for more dinner inspiration and easy cooking ideas. Happy baking, and remember—life’s too short not to enjoy something delicious now and then!
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