If you have a soft spot for classic comfort food with a fun twist, this Mini Chicken Pot Pie with Grands Biscuits Recipe is going to steal your heart. Imagine flaky, buttery biscuit shells filled with a creamy, savory mixture of tender chicken, sweet peas, and carrots, perfectly seasoned and baked until golden brown. It’s the kind of dish that brings warmth and smiles to the table, effortlessly combining convenience and homemade goodness. Whether you’re making it for family dinner or a cozy gathering, these mini pot pies are irresistibly delicious and sure to become a new favorite.
Ingredients You’ll Need
Gathering simple, familiar ingredients is the secret to making this dish both approachable and wonderfully flavorful. Each item plays its part, from the rich butter that builds depth to the flaky biscuits that hold everything together like a cozy little package.
- 16.3 oz refrigerated Grands biscuits (8 count): These buttery biscuits create the perfect flaky crust that’s easy to work with and bakes beautifully golden.
- ¼ cup unsalted butter: Adds richness and helps soften the vegetables for a delicious base.
- 1 small white onion, finely chopped: Provides a sweet, aromatic layer that elevates the filling’s flavor.
- 3 cloves garlic, minced: Brings a fragrant punch that brightens the savory filling.
- 1 cup frozen peas and carrots: Adds both color and a touch of natural sweetness to balance the creaminess.
- 2 tablespoons all-purpose flour: Acts as a thickening agent to give the filling that luscious texture.
- 1 cup cooked shredded chicken: The hearty protein centerpiece that makes this pot pie truly satisfying.
- 1 cup heavy cream: Creates a silky, creamy sauce that binds all the ingredients perfectly.
- ¼ teaspoon black pepper: Adds subtle heat and enhances all the flavors.
- 1 teaspoon salt: Essential for bringing out every delicious note in the filling.
- ½ teaspoon dry thyme: Provides a lovely herbaceous hint that complements the chicken beautifully.
How to Make Mini Chicken Pot Pie with Grands Biscuits Recipe
Step 1: Prepare the Chicken Mixture
Start by melting the butter in a large pan over medium-high heat. Once melted, add your finely chopped onion, frozen peas and carrots, along with the minced garlic. Cook this mixture until the onion turns translucent, which should take about three minutes. This step mellows the vegetables and garlic, creating a comforting foundation for your filling.
Step 2: Thicken the Filling
Sprinkle the flour evenly over the cooked veggies, stirring well to coat everything. This flour is what will thicken the creamy filling later. Then quickly toss in the shredded chicken and let it cook for another minute, allowing all those flavors to start mingling together wonderfully.
Step 3: Add Cream and Seasonings
Pour in the heavy cream and season with salt, black pepper, and thyme. Keep stirring the mixture as it simmers briefly until it thickens, about two minutes. This luscious, creamy filling is the heart of your mini pot pies, so take a moment to enjoy that rich aroma filling your kitchen.
Step 4: Assemble the Biscuits
Preheat your oven to 350°F (175°C) and grease a muffin pan so the biscuits don’t stick. Flatten each refrigerated Grands biscuit into a roughly 5-inch round, then press them gently but firmly into the muffin cups to form a little crust shell ready to hold your delicious filling.
Step 5: Fill and Bake
Spoon about a quarter cup of the warm chicken mixture into each biscuit shell, carefully distributing it evenly. Place the muffin pan in the oven and bake for 15 to 17 minutes until the biscuit crusts turn a gorgeous golden brown. Once done, let them cool for a couple of minutes before removing to prevent any filling spills — then get ready to dig in!
How to Serve Mini Chicken Pot Pie with Grands Biscuits Recipe
Garnishes
A sprinkle of fresh chopped parsley or a small pinch of grated Parmesan on top just before serving brings a pop of color and an extra hint of flavor. For a cozy touch, a light drizzle of melted butter over the warm biscuits will make them even more inviting.
Side Dishes
These mini pot pies pair beautifully with a crisp green salad tossed in a tangy vinaigrette or some roasted garlic mashed potatoes for an extra hearty meal. A simple bowl of steamed green beans or sautéed asparagus adds freshness and balances the richness without overshadowing the main dish.
Creative Ways to Present
For parties or family gatherings, serving these mini pot pies in individual colorful ramekins or cupcake liners can make presentation playful and charming. You can also offer a variety of dipping sauces alongside, like a light herb aioli or a spicy mustard, to cater to adventurous taste buds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to three days and the flavors tend to meld even more, making every bite just as satisfying if not better the next day.
Freezing
You can freeze the assembled but unbaked mini pot pies by wrapping the muffin pan tightly with plastic wrap and aluminum foil. When ready to enjoy, bake them directly from frozen, adding a few extra minutes to the baking time for perfect results.
Reheating
To reheat, pop your mini chicken pot pies in a 350°F oven for about 10 minutes or until warmed through and the biscuit crust regains its delightful flakiness. Avoid microwaving if possible since it can make the biscuits soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly for this Mini Chicken Pot Pie with Grands Biscuits Recipe. It saves time and adds extra flavor to the filling.
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, whole milk mixed with a bit of butter can work as a substitute, although the filling may be slightly less rich and creamy.
Can I make these mini pot pies vegetarian?
Yes! Swap out the chicken for sautéed mushrooms, extra veggies, or even a plant-based protein to create a delicious vegetarian version.
How do I prevent the biscuit crust from getting soggy?
Make sure to cook the filling until thickened before assembling, and try to avoid overfilling the biscuit shells. Baking them right away after assembly also helps keep the crust nice and flaky.
Can I use homemade biscuit dough instead of Grands biscuits?
You can definitely use homemade biscuit dough if you prefer, but Grands biscuits save time and guarantee consistent flakiness, making this dish super simple to pull together.
Final Thoughts
This Mini Chicken Pot Pie with Grands Biscuits Recipe is just the kind of warm, comforting meal that feels like a hug on a plate. It’s quick enough for a weeknight but special enough for guests, filled with flavors that satisfy and textures that delight. I promise, once you try it, it will become one of those treasured go-to recipes you share with everyone you love. So, grab those biscuits and gather your ingredients—your kitchen is about to smell amazing!
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Mini Chicken Pot Pie with Grands Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Mini Chicken Pot Pies with Grands Biscuits offer a comforting and convenient twist on a classic dish. Flaky refrigerated biscuits form the perfect crust for a creamy filling of shredded chicken, peas, carrots, and a flavorful herb-infused cream sauce. Perfect for a quick dinner or satisfying snack, these individual pot pies bake up golden and delicious in under 40 minutes.
Ingredients
Filling Ingredients
- 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
Crust Ingredients
- 16.3 oz refrigerated Grands biscuits (8 count)
Instructions
- Prepare the Chicken Mixture: In a large pan, melt the unsalted butter over medium-high heat. Add the finely chopped onion, frozen peas and carrots, and minced garlic. Cook the mixture for about 3 minutes until the onion becomes translucent and the vegetables are tender.
- Add Flour and Chicken: Sprinkle the all-purpose flour evenly over the cooked vegetables and stir to combine well. Then add the cooked shredded chicken to the pan and cook for an additional 1 minute to incorporate flavors.
- Make the Cream Sauce: Pour in the heavy cream, then season the mixture with salt, black pepper, and dry thyme. Stir continuously until the mixture thickens, which should take about 2 minutes. Remove from heat once thickened.
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan thoroughly to prevent sticking.
- Form Biscuit Shells: Take each refrigerated biscuit and flatten it into a 5-inch round using your hands or a rolling pin. Press each round gently into the muffin cup to form a shell that will hold the filling.
- Fill Biscuit Shells: Spoon approximately ¼ cup of the prepared chicken and vegetable mixture into each biscuit shell, ensuring even distribution among all cups.
- Bake the Mini Pot Pies: Place the muffin pan in the preheated oven and bake for 15-17 minutes, or until the biscuits turn golden brown and cooked through.
- Cool and Serve: Remove the pan from the oven and allow the mini pot pies to cool for 2 minutes in the pan. Then carefully remove them and serve warm for the best flavor and texture.
Notes
- Ensure the chicken is fully cooked and shredded before beginning the recipe for best texture.
- You can substitute the frozen peas and carrots with fresh vegetables if preferred.
- For a lighter option, consider using half-and-half instead of heavy cream, though the filling may be less rich.
- To make ahead, prepare the filling and biscuit shells separately, then assemble and bake when ready.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
