If you are searching for a cozy and comforting dish that also brings a touch of fun to your dinner table, then this Mini Chicken Pot Pie with Grands Biscuits Recipe is exactly what you need. Picture flaky, buttery biscuit crusts hugging a creamy, savory chicken filling bursting with tender vegetables and fragrant herbs. Each bite offers a perfect harmony of textures and flavors that feels like a warm hug on a plate. Whether you’re cooking for family or hosting friends, these mini pot pies deliver both charm and satisfying taste with every mouthful.
Ingredients You’ll Need
Gathering simple, staple ingredients is the key to making this recipe both approachable and delicious. Each element plays an essential role in crafting the creamy filling and flaky crust that bring this dish to life.
- 16.3 oz refrigerated Grands biscuits (8 count): These provide the perfect tender, buttery crust that’s easy to shape and bake.
- ¼ cup unsalted butter: Adds richness and helps sauté the vegetables to deepen their flavors.
- 1 small white onion, finely chopped: Gives a subtle sweetness and vibrant base to the filling.
- 3 cloves garlic, minced: Infuses the filling with aromatic warmth.
- 1 cup frozen peas and carrots: Brings color, texture, and natural sweetness.
- 2 tablespoons all-purpose flour: Thickens the creamy sauce to a luscious consistency.
- 1 cup cooked shredded chicken: The heart of the dish, packed with savory protein.
- 1 cup heavy cream: Creates that irresistibly smooth and rich filling.
- ¼ teaspoon black pepper: Provides a gentle kick enhancing overall flavor.
- 1 teaspoon salt: Balances all the ingredients perfectly.
- ½ teaspoon dry thyme: Adds an earthy, herbaceous note that elevates the dish.
How to Make Mini Chicken Pot Pie with Grands Biscuits Recipe
Step 1: Prepare the Chicken Mixture
Start by melting the butter in a large pan over medium-high heat. Toss in the finely chopped onion, frozen peas and carrots, and minced garlic. Cook everything until the onions turn translucent, about 3 minutes, allowing the flavors to meld and the vegetables to soften gently.
Step 2: Thicken the Filling
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir thoroughly to combine. This will help thicken your filling. Add the shredded chicken and cook for another minute to warm through while blending the flavors beautifully.
Step 3: Create the Creamy Sauce
Pour the heavy cream into the pan and season with salt, black pepper, and dry thyme. Keep stirring as the mixture simmers for about 2 minutes until it thickens into a silky, indulgent sauce that perfectly coats every bite of chicken and veggies.
Step 4: Assemble the Mini Pot Pies
Preheat your oven to 350°F (175°C) and grease a muffin pan generously. Flatten each refrigerated biscuit into roughly a 5-inch round, then press them into each muffin cup to form a delicate crust that will bake into golden-brown pockets of deliciousness.
Step 5: Fill and Bake
Spoon approximately ¼ cup of the warm chicken mixture into each biscuit-lined muffin cup. Place the pan in the preheated oven and bake for 15 to 17 minutes, or until the biscuit crusts are beautifully golden and the filling is bubbling with flavor.
Step 6: Cool and Serve
Allow your mini pot pies to cool in the pan for about 2 minutes before carefully removing them. Serve these warm, comforting bites fresh from the oven for the ultimate cozy meal experience that’s hard to resist.
How to Serve Mini Chicken Pot Pie with Grands Biscuits Recipe
Garnishes
Enhance your mini pot pies by sprinkling a touch of freshly chopped parsley or thyme on top. This adds a pop of color and fresh herbal brightness that complements the creamy chicken filling beautifully.
Side Dishes
Pair these mini chicken pot pies with a crisp green salad dressed in a light vinaigrette or a simple side of roasted seasonal vegetables. Both options add a refreshing contrast and extra nutrients to round out the meal.
Creative Ways to Present
Serve these individual pot pies on a rustic wooden board surrounded by small bowls of cranberry sauce or hot sauce for guests to customize their flavor experience. You can also arrange them on a tiered dessert stand for a charming, eye-catching presentation at brunch or potluck gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftover mini chicken pot pies in an airtight container in the refrigerator. They will stay fresh for up to 3 days and taste best when reheated gently to preserve the biscuit’s delicate texture.
Freezing
You can freeze these mini pot pies before baking by assembling them in a muffin tin, covering tightly with plastic wrap, and placing them in the freezer. When frozen solid, transfer them to a freezer-safe bag or container. They freeze well for up to 2 months.
Reheating
To enjoy your mini pot pies from frozen or refrigerated, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through and the biscuit crust regains its crispness. Avoid microwaving to keep that wonderful flaky texture intact.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and tenderness to the filling. Just shred it before mixing with the veggie and sauce mixture.
Are there any good vegetarian substitutions?
For a vegetarian version, omit the chicken and increase the vegetables or add plant-based protein options like cooked lentils or mushrooms to maintain hearty texture and flavor.
What can I use if I don’t have Grands biscuits?
If Grands biscuits are unavailable, any similar refrigerated biscuit dough will work, or even pre-made pie crust cut into rounds. Just adjust baking time slightly to ensure a flaky crust.
Is there a way to make these ahead for parties?
You can assemble the mini pot pies a day in advance, keep them covered in the fridge, and bake just before serving. They hold up well and save time on the day of your event.
Can I add cheese to the filling?
Oh yes! Adding a bit of shredded cheddar or Parmesan cheese to the filling can bring an extra depth of flavor and creamy texture that pairs wonderfully with the classic herbs.
Final Thoughts
This Mini Chicken Pot Pie with Grands Biscuits Recipe is truly a delightful comfort food gem that’s surprisingly easy to make yet impressive to serve. It combines classic flavors with a fun, individual serving size that’s perfect for family dinners or gatherings. I can’t wait for you to try it and experience the joy of that golden biscuit crust cradling a rich, creamy chicken filling. Get ready to make this recipe a new favorite in your home!
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Mini Chicken Pot Pie with Grands Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Chicken Pot Pies made with flaky refrigerated Grands biscuits filled with a creamy mixture of shredded chicken, peas, carrots, and aromatic herbs. Perfect for a comforting meal that’s quick to prepare and ideal for serving a crowd.
Ingredients
Filling Ingredients
- 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
Crust Ingredients
- 16.3 oz refrigerated Grands biscuits (8 count)
Instructions
- Prepare the Chicken Mixture: In a large pan, melt the butter over medium-high heat. Add the finely chopped onion, frozen peas and carrots, and minced garlic. Cook until the onion becomes translucent, about 3 minutes, stirring occasionally.
- Add Flour and Chicken: Sprinkle the all-purpose flour over the cooked vegetables and stir well to combine. Add the shredded cooked chicken and cook together for 1 minute to incorporate flavors.
- Make the Creamy Sauce: Pour in the heavy cream and season the mixture with salt, black pepper, and dry thyme. Stir continuously as the mixture thickens, typically around 2 minutes, ensuring a rich and creamy filling.
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and grease a muffin pan lightly to prevent sticking.
- Form Biscuit Shells: Flatten each refrigerated biscuit into approximately a 5-inch round using your hands or a rolling pin. Press each flattened biscuit firmly into a muffin cup, creating a shell that will hold the filling.
- Fill the Biscuit Shells: Spoon about ¼ cup of the prepared chicken mixture into each biscuit shell, filling them evenly.
- Bake the Mini Pot Pies: Place the muffin pan in the preheated oven and bake for 15 to 17 minutes, or until the biscuit crusts turn golden brown and cooked through.
- Cool and Serve: Remove from oven and allow the mini pot pies to cool for 2 minutes before carefully removing them from the pan. Serve warm and enjoy your comforting mini pot pies!
Notes
- Ensure the chicken is fully cooked and shredded before adding to the filling.
- You can substitute frozen mixed vegetables with fresh if preferred.
- For a lower fat version, consider using half-and-half instead of heavy cream.
- These pot pies can be made ahead and reheated in the oven for convenience.
- Use a fork to prick the biscuit dough lightly before baking if you prefer a crisper crust.
