Name: Mini Chicken Pot Pie with Grands Biscuits Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 16.3 ounces 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

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Introduction

These Mini Chicken Pot Pies made with flaky refrigerated biscuits are a quick and comforting meal that everyone will love. Packed with tender chicken, vegetables, and a creamy sauce, they’re perfect for individual servings and easy to prepare.

Three small savory pies are shown on a stack of white plates, placed on a white marbled surface. Each pie has two visible layers: a golden-brown crispy crust forming the base and sides, and a creamy, beige filling on top with a slightly rough texture. The filling includes mixed small diced vegetables like orange carrots and green peas, and pieces of light-colored chicken. The pies are topped with thin, folded crust pieces that look baked and slightly crisp. The background is a white tiled wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16.3 ounces 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

Instructions

Step 1: Melt the butter in a large pan over medium-high heat. Add the chopped onion, peas, carrots, and minced garlic. Stir and cook until the onions become translucent, about 3 minutes.
Step 2: Sprinkle the flour over the vegetables and stir to combine. Add the cooked shredded chicken and cook for 1 minute.
Step 3: Pour in the heavy cream and season with salt, black pepper, and dry thyme. Cook the mixture for about 2 minutes until it thickens.
Step 4: Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
Step 5: Take one biscuit and press it into a 5-inch round on a flat surface. Place the biscuit into a prepared muffin cup, pressing it firmly at the bottom and sides to form a crust.
Step 6: Spoon about ¼ cup of the chicken mixture into each biscuit crust in the muffin pan.
Step 7: Bake the pot pies for 15 to 17 minutes, or until the biscuits turn golden brown.
Step 8: Let the pies cool for 2 minutes before carefully removing them from the pan. Serve warm.

Tips & Variations

Use leftover rotisserie chicken to save time on shredding and cooking chicken.
Add mushrooms or diced potatoes for extra flavor and texture.
For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
Brush the biscuit edges with a little beaten egg before baking for a shiny, golden finish.

Storage

Store leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350-degree F oven for 10 minutes or until heated through to keep the biscuit crust crisp.

How to Serve

The image shows six small, round, white bread bases with a golden-brown crust, baked in a baking tray placed on a white marbled surface. Each bread is topped with a creamy, light-colored mixture that includes visible green peas and small orange carrot pieces, giving a colorful contrast. On top of each, there are three to four strips of white chicken arranged neatly in a slightly curved pattern. The combination of the crusty bread, creamy vegetable mix, and chicken strips creates a textured and layered look, all evenly spaced inside the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the pot pies and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.

Can I freeze these mini pot pies?

Absolutely! After baking and cooling, wrap each pot pie individually and freeze for up to 2 months. Reheat in the oven from frozen at 350 degrees F for about 20 minutes or until warmed through.