Description
These Mini Chicken Pot Pies are a comforting and delicious handheld meal featuring a creamy chicken and vegetable filling baked inside flaky biscuit dough. Perfect for a cozy family dinner or meal prep, these savory pies combine tender shredded chicken, peas and carrots, and aromatic herbs in a creamy sauce, all encased in golden, buttery biscuit crusts for individual servings.
Ingredients
Filling
- 2 tablespoons butter
- 1/2 cup petite diced yellow onion
- 1/2 cup petite diced celery
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 3 tablespoons all purpose flour
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1 cup frozen peas and carrots
- 1 cup shredded rotisserie chicken
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Crust
- 16 oz. canned biscuit dough
- 1 large egg beaten with a splash of water (for egg wash)
Garnish
- Fresh chopped parsley
Instructions
- Prepare the filling: Heat butter in a large sauté pan over medium heat. Add the diced onion and celery along with a pinch of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 4 minutes until softened.
- Add seasonings and flour: Stir in the minced garlic, dried thyme, oregano, sage, and a few pinches of salt and pepper. Then sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux base.
- Make the creamy sauce: Gradually whisk in the chicken broth and heavy cream until the mixture is smooth and creamy. Cook for another minute to thicken slightly.
- Combine filling ingredients: Add the frozen peas and carrots along with the shredded rotisserie chicken into the pan. Stir and cook for about a minute until the filling thickens a little more. Adjust seasoning with salt and pepper to taste. Remove from heat and set aside.
- Prepare biscuit crusts: Preheat oven to 350 degrees Fahrenheit. Roll out the canned biscuit dough with a rolling pin into approximately 5-inch circles. Place each circle into a greased muffin tin cup and gently press the dough to line the cup, letting the edges hang over. Crimp the edges with your fingers for a decorative finish.
- Fill and seal pies: Brush the edges of the biscuit dough with the beaten egg wash to help with browning. Spoon the chicken pot pie filling evenly into each biscuit-lined muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the biscuit crusts are golden brown and cooked through on the sides and bottom.
- Garnish and serve: Remove the mini pot pies from the oven and carefully take them out of the tin. Garnish with fresh chopped parsley. Serve warm and enjoy!
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Notes
- Using rotisserie chicken saves time but cooked shredded chicken breast works well too.
- Frozen peas and carrots add color and nutrition; fresh can be substituted but may require slight cooking in advance.
- Be careful not to overfill the biscuit cups to avoid overflowing while baking.
- Egg wash helps create a shiny, golden crust but can be omitted for an egg-free version.
- These pot pies can be made ahead and reheated in the oven for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
