Description
These Mini Chicken Pot Pies are a comforting and convenient twist on a classic favorite. Filled with a creamy mixture of shredded rotisserie chicken, peas, carrots, and aromatic herbs, all encased in flaky biscuit dough, they make the perfect individual-sized meal that’s both easy to prepare and full of satisfying flavor.
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
Dough and Topping
- 16 oz. canned biscuit dough
- 1 large egg beaten + splash of water (for egg wash)
- Fresh chopped parsley for garnish
Instructions
- Heat butter: Melt the butter in a large sauté pan over medium heat to prepare the base of the filling.
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pot pies.
- Cook vegetables: Add the diced onion and celery to the pan along with a pinch of salt and pepper. Cook, stirring frequently, for about 4 minutes until they soften.
- Add seasonings and flour: Stir in the flour, garlic, dried thyme, oregano, sage, and additional salt and pepper. Cook for 1 minute while stirring to cook off the raw flour taste.
- Make sauce: Whisk in the chicken broth and heavy cream until the mixture is smooth and creamy.
- Add veggies and chicken: Stir in frozen peas and carrots along with the shredded rotisserie chicken. Cook for a minute or so until the filling thickens slightly. Adjust seasoning with salt and pepper to taste.
- Prepare biscuits: Roll out the biscuit dough into approximately 5-inch circles using a rolling pin. Place each circle into a greased muffin tin cup and crimp overhanging edges with your fingers. Brush the edges with the egg wash to promote browning.
- Fill biscuit cups: Evenly divide the chicken pot pie filling among the biscuit-lined muffin cups.
- Bake: Bake the mini pot pies in the preheated oven for 20-25 minutes until the biscuit crusts are cooked through and golden brown on the sides and bottom.
- Garnish and serve: Remove from oven, garnish with fresh chopped parsley, and serve warm. Enjoy!
Notes
- You can substitute frozen mixed vegetables with fresh seasonal veggies if preferred.
- For extra flaky crust, chill the biscuit dough before rolling it out.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- If you want to make this gluten-free, use gluten-free biscuit dough and flour substitutes.
- Adding a pinch of nutmeg to the filling can enhance the flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
