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)

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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.