Print

Mini Chicken Pot Pie with Grands Biscuits Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This Mini Chicken Pot Pie recipe uses flaky refrigerated grand biscuits to create individual savory pies filled with a creamy mixture of chicken, peas, carrots, and aromatic herbs. Perfectly portioned in a muffin tin, these pot pies offer a comforting and easy-to-make meal that’s ideal for family dinners or casual gatherings.

Ingredients

Scale

Biscuits

  • 16.3 ounces refrigerated grand biscuits (8 count)

Filling

  • 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

  1. Prepare the Chicken Filling: Melt the unsalted butter in a large pan over medium-high heat. Add the finely chopped onion, frozen peas and carrots, and minced garlic. Stir frequently and cook until the onions become translucent, about 3 minutes, allowing the vegetables to soften and the garlic to release its aroma.
  2. Thicken the Mixture: Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables. Stir well to coat everything evenly. Add the cooked shredded chicken and continue cooking for 1 minute, stirring constantly to combine the flavors.
  3. Add Cream and Seasonings: Pour in 1 cup of heavy cream and season with salt, black pepper, and dry thyme. Stir the mixture continuously while cooking for approximately 2 minutes or until it thickens to a creamy consistency, ensuring the filling is smooth and flavorful.
  4. Prepare the Oven and Muffin Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a muffin pan generously with cooking spray to prevent sticking and to facilitate easy removal of the mini pot pies after baking.
  5. Form Biscuit Crusts: Place one refrigerated grand biscuit on a flat surface and press it out gently to form a 5-inch round shape. Transfer the biscuit into a prepared muffin cup, pressing it down at the bottom and along the sides to create a crust that will hold the filling securely.
  6. Fill the Biscuits: Spoon approximately ¼ cup of the creamy chicken mixture into each biscuit-lined muffin cup, filling them generously but leaving room for the biscuit crust to puff up around the filling.
  7. Bake: Place the muffin pan in the preheated oven and bake for 15-17 minutes, or until the biscuit crusts turn golden brown and the filling is bubbling hot, indicating the pot pies are fully cooked.
  8. Cool and Serve: Remove the baked mini chicken pot pies from the oven and allow them to cool in the pan for 2 minutes. Carefully remove each pot pie from the muffin pan and serve warm for a hearty and comforting meal.

Notes

  • Shredded rotisserie chicken works great for a quick option.
  • You can substitute frozen mixed vegetables if peas and carrots are unavailable.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the filling may be less creamy.
  • Ensure the biscuits are pressed firmly into the muffin pan to prevent leakage of filling while baking.
  • These mini pot pies can be made a day ahead and refrigerated; reheat before serving.

Keywords: mini chicken pot pie, grand biscuits pot pie, easy chicken pot pie, individual pot pies, comfort food recipe

Find it online: https://ricoloranz.com/mini-chicken-pot-pie-with-grands-biscuits-recipe/