Description
These mini chicken pot pies with biscuits are a comforting, easy-to-make dish that combines tender chicken, creamy vegetables, and a flaky biscuit crust. Perfect for family dinners, meal prep, or when you crave something hearty and satisfying.
Ingredients
Scale
- 2 cups cooked chicken, diced (rotisserie or fresh)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/2 cup chopped celery (optional)
- 1 small onion, finely chopped (optional)
- 1 1/2 cups chicken broth (low-sodium)
- 1 cup whole milk (or half-and-half for a richer filling)
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 8–10 store-bought or homemade biscuits (depending on muffin tin size)
- Salt and pepper to taste
Instructions
- Prepare the Chicken and Vegetables: Cook the chicken if using fresh, then dice it into small pieces. Chop the carrots, celery, onion, and prepare the frozen peas and corn.
- Make the Creamy Sauce: In a large saucepan, melt butter over medium heat. Add onions and cook until softened. Stir in flour and cook for 1-2 minutes to form a roux. Gradually add the chicken broth and milk, stirring constantly. Let the mixture thicken and season with salt and pepper.
- Add Chicken and Vegetables: Add the diced chicken and vegetables to the sauce. Stir until evenly combined and let it simmer for a few minutes.
- Assemble the Mini Pot Pies: Preheat the oven to 375°F (190°C). Grease a muffin tin or ramekins and spoon the creamy filling into each. Top with one biscuit piece per serving.
- Bake the Mini Pot Pies: Bake for 20-25 minutes, or until the biscuit tops are golden brown. Let cool slightly before serving.
Notes
- You can make the filling in advance and refrigerate it for up to 2 days before assembling and baking the pies.
- Substitute the biscuits for homemade dough or puff pastry for different textures.
- These mini chicken pot pies freeze well for up to 3 months. Just assemble and freeze before baking, then bake directly from frozen.
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 300 kcal
- Sodium: 450mg
- Fat: 13g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g