Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food, featuring tender chicken, mixed vegetables, and a creamy filling encased in golden, flaky biscuit dough. Perfect for a family dinner or meal prep, these individual pot pies bake quickly in muffin tins, making them both convenient and delicious.
Ingredients
Scale
Filling
- 2 cups cooked and diced chicken breast
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Dough
- 1 can refrigerated biscuit dough (8 count)
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and spray a standard muffin tin with nonstick cooking spray to prevent sticking.
- Sauté Onions: In a skillet over medium heat, heat the olive oil and sauté the diced onions until they become soft and translucent, about 3 minutes.
- Make Roux and Sauce: Stir in the all-purpose flour with the sautéed onions and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
- Season the Filling: Add garlic powder, dried thyme, salt, and pepper to the sauce. Stir well to combine all the flavors.
- Add Chicken and Vegetables: Fold in the cooked diced chicken and frozen mixed vegetables to the sauce, mixing thoroughly. Remove the skillet from heat.
- Prepare Biscuit Cups: Flatten each biscuit dough round with your hands or a rolling pin and press it firmly into each muffin cup, making sure the dough covers the bottom and sides to form a cup.
- Fill and Bake: Spoon the chicken and vegetable filling evenly into each biscuit cup. Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the biscuit dough is golden brown and cooked through.
- Cool and Serve: Remove from the oven and let the mini pot pies cool for about 5 minutes before carefully removing them from the muffin tin. Serve warm.
Notes
- For a shortcut, use rotisserie chicken instead of cooking your own chicken.
- You can substitute frozen mixed vegetables with fresh or canned vegetables depending on availability.
- Add a cheesy twist by sprinkling shredded cheddar cheese on top of each pot pie before baking.
