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
- Heat butter in a large sauté pan over medium heat.
- Preheat oven to 350 degrees.
- Add onion and celery along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 4 minutes.
- Add flour, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper, and cook, stirring frequently for 1 minute.
- Whisk in chicken broth and heavy cream until smooth and creamy.
- 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.
- 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.
- Divide the chicken pot pie filling between the biscuit cups.
- Bake for about 20-25 minutes until the biscuits are cooked through on the sides and bottom. Garnish with fresh chopped parsley and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- 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!
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- 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.
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- 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.
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- 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!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top/Oven
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 259
- Sugar: 3.9 g
- Sodium: 709.7 mg
- Fat: 11.9 g
- Carbohydrates: 29.4 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25.5 mg
