Chicken Pot Pie with Grands Biscuits: A Comforting Miniature Treat
Elevate your comfort food game with these delightful Chicken Pot Pie with Grands Biscuits, where classic pot pie meets the convenience and charm of muffin-sized servings. This recipe transforms the traditional chicken pot pie into an easy, portable dish that’s perfect for weeknight dinners, meal prep, or even casual gatherings. Each mini pot pie is packed with creamy, savory filling and encased in a soft, golden biscuit that pulls apart to reveal the hearty mixture inside.
Ingredients
For the Filling:
- Unsalted Butter: ¼ cup
- White Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Frozen Peas and Carrots: 1 cup
- All-Purpose Flour: 2 tablespoons
- Cooked Shredded Chicken: 1 cup
- Heavy Cream: 1 cup
- Black Pepper: ¼ teaspoon
- Salt: 1 teaspoon
- Dry Thyme: ½ teaspoon
For the Biscuits:
- Refrigerated Grand Biscuits: 16.3 ounces (8 count)
Directions
To Make the Chicken Mixture:
- Cook Vegetables:
- Melt butter in a large pan over medium-high heat.
- Add onion, peas, carrots, and garlic. Cook until the onions become translucent, about 3 minutes.
- Thicken the Mixture:
- Sprinkle flour over the vegetables and stir well to combine.
- Add the chicken, cook for 1 minute, then pour in the heavy cream.
- Season with salt, black pepper, and thyme.
- Cook until the mixture thickens, about 2 minutes.
To Assemble and Bake:
- Prepare Biscuits:
- Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray.
- Flatten each biscuit into a 5-inch round on a flat surface.
- Press each biscuit into a muffin cup, forming a cup shape that covers the bottom and sides.
- Fill and Bake:
- Spoon approximately ¼ cup of the chicken mixture into each biscuit cup.
- Bake for 15-17 minutes, or until the biscuits are golden brown.
- Cool and Serve:
- Allow to cool for 2 minutes in the pan before removing.
- Serve warm for a cozy, comforting treat.
Preparation Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8 mini pot pies
These Chicken Pot Pie with Grands Biscuits offer a fun and delicious twist on a beloved classic. They are perfect for those who love the taste of homemade chicken pot pie but need a quicker, more convenient option. Each bite brings together flaky biscuit dough with a creamy, savory chicken and vegetable filling, making them irresistible to both kids and adults alike. Enjoy these mini pot pies as a delightful dinner that brings comfort to any table.
Chicken Pot Pie with Grands Biscuits
- Total Time: 35 minutes
- Yield: 8 1x
Description
Chicken Pot Pie with Grands Biscuits brings a delightful twist to the classic pot pie, offering a comforting and heartwarming meal that’s as beautiful to look at as it is delicious to eat. The golden-brown biscuits serve as a flaky, buttery crust, enveloping a creamy, savory filling of chicken, peas, carrots, and a hint of thyme.
Ingredients
For the Filling:
¼ cup unsalted butter
1 small white onion, finely chopped
3 cloves garlic, minced
1 cup frozen peas and carrots
2 tablespoons all-purpose flour
1 cup cooked shredded chicken
1 cup heavy cream
¼ teaspoon black pepper
1 teaspoon salt
½ teaspoon dry thyme
For the Biscuits:
16.3 ounces refrigerated grand biscuits (8 count)
Instructions
To Make the Chicken Mixture:
Melt the butter in a large pan over medium-high heat.
Add the onion, peas, carrots, and garlic. Cook until the onions are translucent, about 3 minutes.
Sprinkle the flour over the vegetables and stir well.
Add the chicken, cook for 1 minute, then pour in the heavy cream, salt, black pepper, and thyme. Cook until the mixture thickens, about 2 minutes.
To Assemble and Bake:
Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray.
Flatten each biscuit into a 5-inch round on a flat surface.
Press each biscuit into a muffin cup, forming a cup shape, covering the bottom and sides.
Spoon approximately ¼ cup of the chicken mixture into each biscuit cup.
Bake for 15-17 minutes, or until the biscuits are golden brown.
Allow to cool for 2 minutes in the pan, then remove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes