Mini Chicken Pot Pie Recipe With Biscuits

March 27, 2023 Post a Comment

Mini Chicken Pot Pie Biscuits (FreezerFriendly) Live Simply from livesimply.me

Description

There’s nothing like a warm, comforting pot pie to enjoy in the cooler months. This Mini Chicken Pot Pie Recipe with Biscuits is the perfect way to enjoy comfort food without a lot of fuss. It’s made with pre-cooked chicken, a creamy sauce, and topped with buttery, flaky, homemade biscuits. This pot pie is easy to make and the perfect dinner for a cozy night.

Prep Time

This easy chicken pot pie recipe takes just 15 minutes of prep time. The filling comes together quickly, and the homemade biscuits are easy to make. You can even make the filling and biscuits ahead of time and store them in the fridge until you’re ready to assemble the pot pies.

Cook Time

This mini chicken pot pie recipe with biscuits takes about 25 minutes to bake in the oven. The biscuits will be golden and the filling will be bubbly and hot. If you’re making the filling and biscuits ahead of time, you’ll need to add a few minutes of extra baking time to make sure everything is heated through.

Ingredients

For the filling:

1 tablespoon butter
1/2 cup diced onion
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked chicken, diced
1/2 cup frozen corn
1/2 cup frozen peas

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk

Instructions

For the filling:

Preheat oven to 375°F.
In a large skillet, melt butter over medium heat.
Add onion and cook until softened, about 5 minutes.
Add flour and stir to combine. Cook for 1 minute.
Add chicken broth, milk, salt, and pepper. Stir to combine.
Bring to a simmer and cook until thickened, about 5 minutes.
Remove from heat and stir in chicken, corn, and peas.

For the biscuits:

In a large bowl, whisk together flour, baking powder, and salt.
Cut in shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add milk and stir until combined.
Turn dough out onto a lightly floured surface and knead a few times until smooth.
Roll dough out to 1/2-inch thickness.
Cut into 2-inch circles using a biscuit cutter or a glass.

To assemble:

Divide filling among 6 (6-ounce) ramekins.
Top with biscuit rounds.
Bake for 25 minutes, or until biscuits are golden and filling is bubbly.

Equipment

This mini chicken pot pie recipe with biscuits requires just a few pieces of equipment. You’ll need a large skillet, a bowl to make the biscuits, a pastry cutter or your fingers, a rolling pin, and a biscuit cutter or a glass. You’ll also need six 6-ounce ramekins for baking the pot pies.

Notes

For this recipe, you can use cooked chicken from a rotisserie chicken or you can use cooked chicken that you’ve made yourself. If you’re using cooked chicken from the store, make sure to dice it before adding it to the filling.

Nutrition: Per Serving

This mini chicken pot pie recipe with biscuits makes 6 servings. Each serving contains:

Calories: 405
Fat: 14g
Carbohydrates: 39g
Protein: 27g
Fiber: 2g
Sugar: 3g

Recipe Tips

For a lower-carb version of this recipe, you can use a low-carb biscuit recipe or a cauliflower crust. You can also use a lower-sodium chicken broth for a healthier version. To make this recipe vegan, use a vegan butter and a non-dairy milk.

If you’re looking for a quicker version of this recipe, you can use store-bought biscuits or even frozen biscuits. You can also use a pre-made pie crust for the topping.

This mini chicken pot pie recipe with biscuits is a great way to enjoy comfort food. The homemade biscuits give it a special touch, but you can always use store-bought biscuits if you’re short on time. Enjoy!