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Mini Chicken Pot Pies

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These homemade mini chicken pot pies are the ultimate comfort food! Filled with a creamy chicken and veggie filling, all tucked inside golden, flaky biscuit crusts, they’re easy to make and perfect for weeknight dinners or cozy gatherings.

Ingredients

Units Scale
  • 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
  • 16 oz. canned biscuit dough
  • 1 large egg beaten + splash of water
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat butter in a large sauté pan over medium heat.
  2. Preheat oven to 350 degrees.
  3. Add onion and celery along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 4 minutes.
  4. Add flour, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper, and cook, stirring frequently for 1 minute.
  5. Whisk in chicken broth and heavy cream until smooth and creamy.
  6. Stir in frozen peas, carrots, and shredded chicken and cook for a minute or so until it thickens slightly. Season to taste with salt and pepper.
  7. Roll out the biscuits with a rolling pin into about 5″ circles and place them in greased muffin tins. Use your fingers to crimp the overhanging edges. Brush the edges with egg wash.
  8. Divide the chicken pot pie filling between the biscuit cups.
  9. Bake for about 20-25 minutes until the biscuits are cooked through on the sides and bottom. Garnish with fresh chopped parsley and enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • Season moderately with salt and pepper! The ingredients in this pot pie recipe are pretty simple, so salt and pepper will boost the overall flavors of the dish!

    • Grease the muffin tin well! The biscuit dough will naturally want to stick to the muffin tin. A nice layer of softened butter or cooking spray will ensure that your pot pies pop right out.

    • Skip the egg wash if you want! I like the extra golden color it adds to the biscuits, but you can omit it if you prefer and the end result will still be delicious.

    • Double the recipe and freeze some for later! That way you’re only doing the work once but you’ve got a delicious dinner ready to go in the freezer for a night when you don’t feel like cooking!

Find it online: https://midwestfoodieblog.com/mini-chicken-pot-pies/