Mini Pot Pie Recipe With Biscuits
Description
Mini pot pies are a wonderful way to get your family to enjoy a classic comfort food dish. They are also perfect for a weeknight dinner or a great way to use up leftovers. This mini pot pie recipe with biscuits is a great way to make a delicious dinner in no time. It is simple to make and full of flavor. The biscuits provide a delicious and flaky crust that is sure to please everyone in the family. This is a recipe that you’ll want to make again and again.
Prep Time
This mini pot pie recipe with biscuits takes about 10 minutes of prep time. You’ll need to preheat your oven to 375°F and then prepare the biscuit dough. The dough should come together quickly and you’ll be ready to assemble the pot pies in no time. You can also prep any vegetables you plan to add to the pot pies ahead of time, such as carrots, celery, and onions.
Cook Time
The total cook time for these mini pot pies with biscuits is about 25 minutes. You’ll need to bake the pot pies for 20 minutes and then place the cooked biscuits on top and bake for an additional 5 minutes. Make sure to keep an eye on the pot pies while they are baking so they don’t burn.
Ingredients
For this mini pot pie recipe with biscuits, you’ll need the following ingredients:
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2 cups cooked diced chicken
1 cup frozen mixed vegetables (corn, peas, carrots)
1 can (12.5 ounces) refrigerated buttermilk biscuits
1/4 cup shredded cheddar cheese (optional)
Instructions
To make this mini pot pie recipe with biscuits, preheat your oven to 375°F and then prepare the biscuit dough according to package instructions. Once the dough is prepared, set it aside while you prepare the pot pies. In a medium bowl, mix together the condensed cream of chicken soup, milk, garlic powder, pepper, and thyme. Add the diced chicken and frozen vegetables and mix until everything is combined. Divide the mixture among 8 greased muffin cups, filling each cup about halfway. Place a biscuit on top of each cup and then sprinkle with the shredded cheddar cheese, if desired. Bake the pot pies for 20 minutes and then place the cooked biscuits on top and bake for an additional 5 minutes. Serve hot.
Equipment
To make this mini pot pie recipe with biscuits, you’ll need the following equipment:
- 8 muffin cups
- Biscuit cutter
- Mixing bowl
- Whisk or spoon
Notes
This mini pot pie recipe with biscuits can be easily adapted to suit your family’s tastes. You can use any type of cooked meat in place of the chicken, such as beef or turkey. You can also use any type of vegetables that you have on hand, such as peas, carrots, corn, or green beans. For a vegan version, you can replace the chicken with firm tofu and use a vegan cream of mushroom soup.
Nutrition: Per Serving
This mini pot pie recipe with biscuits makes 8 servings. Each serving contains approximately:
Calories: 233
Fat: 10g
Carbohydrates: 24g
Protein: 11g
Fiber: 1g
Recipe Tips
This mini pot pie recipe with biscuits is a great way to use up leftovers. You can also make these pot pies ahead of time and store them in the refrigerator for up to three days. To reheat, simply place the pot pies on a baking sheet and bake for 15 minutes at 375°F. If you want to add more flavor to the pot pies, you can add a pinch of dried oregano or basil to the filling. For a creamier filling, you can replace the milk with heavy cream or half and half.
These mini pot pies with biscuits are a great way to make a delicious dinner in no time. They are simple to make and full of flavor. The biscuits provide a delicious and flaky crust that is sure to please everyone in the family. This is a recipe that you’ll want to make again and again. Enjoy!
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