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Mini Chicken Pot Pie Recipe Pinterest

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mini chicken pot pies Food, Mini chicken pot pies, Recipes
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Description

This Mini Chicken Pot Pie Recipe Pinterest is a delicious and easy way to get a classic comfort food on the table with minimal effort and ingredients. This mini chicken pot pie recipe is made with a simple biscuit dough and filled with tender chicken, colorful vegetables, and a creamy, flavorful sauce. It’s the perfect quick meal for busy weeknights or a comforting weekend dinner.

Prep Time

This Mini Chicken Pot Pie Recipe Pinterest requires about 10 minutes of prep time. You’ll need to cook the chicken and vegetables before assembling the pies and baking them.

Cook Time

Once you’ve prepped the ingredients, you’ll need to bake the pies for about 20 minutes. The crust will be golden brown and the filling will be bubbly and hot when it’s done.

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 cup frozen mixed vegetables
  • 1/2 cup chicken broth
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 1 package biscuit dough (7.5 oz.)

Instructions

1. Preheat oven to 375°F. Grease a muffin tin with butter or non-stick spray.

2. Cook chicken breasts in a skillet over medium-high heat until cooked through. Let cool, then roughly chop.

3. In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour, garlic powder, onion powder, salt, and pepper. Cook for 1 minute, then whisk in the chicken broth and milk. Simmer until the mixture thickens.

4. Turn off the heat and stir in the cooked chicken and frozen vegetables. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

5. Unroll the biscuit dough and cut into circles that are slightly larger than the diameter of the muffin tin. Place a biscuit on top of each mini chicken pot pie.

6. Bake for 18-20 minutes, until the biscuit dough is golden brown. Let cool for 5 minutes before serving.

Equipment

  • Skillet
  • Medium saucepan
  • Muffin tin

Notes

Feel free to use any vegetables you like in this recipe. You can also substitute cooked, shredded rotisserie chicken for the chicken breasts.

Nutrition: Per Serving

Calories: 222 | Fat: 9 g | Carbohydrates: 22 g | Protein: 15 g | Sodium: 443 mg | Sugar: 3 g

Recipe Tips

For a fun presentation, cut the biscuit dough into shapes with a cookie cutter before baking. You can also top the pies with shredded cheese before baking for an extra cheesy, flavorful topping.

These mini chicken pot pies are best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes or bake in a 350°F oven for 10 minutes.


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