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
Scale
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.
