These Mini Chicken Pot Pies are packed with creamy, savory goodness in a golden biscuit crust—a perfect cozy treat for any occasion!
Ingredients
For the Filling:
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup chicken broth
½ cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
For the Crust:
1 package refrigerated biscuit dough (8 biscuits)
1 egg (optional, for egg wash)
Instructions
Prepare the Filling:
In a large skillet, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually whisk in the chicken broth and heavy cream, stirring until the sauce thickens.
Add the garlic powder, onion powder, salt, and black pepper; mix well.
Stir in the shredded chicken and frozen vegetables. Cook for an additional 3-4 minutes until heated through. Remove from heat.
Assemble the Mini Pies:
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Separate the biscuit dough and flatten each biscuit into a round disc.
Press each disc into the muffin tin, shaping it into a cup to hold the filling.
Spoon the prepared chicken filling generously into each biscuit cup.
Bake:
For a golden finish, whisk the egg and brush the tops of the biscuit dough with an egg wash (optional).
Bake the mini pot pies for 12-15 minutes, or until the biscuits are golden brown and fully cooked.
Serve:
Let the mini chicken pot pies cool slightly before removing them from the muffin tin.
Serve warm, and enjoy the creamy, hearty flavors in every bite!
Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 mini pies
Pro Tip:
For added flavor, sprinkle shredded cheddar cheese on top of the filling before baking. These mini pot pies also freeze well—just reheat them for a quick and comforting meal anytime
