Easy Mini Chicken Pot Pies
These individual pot pies feature a creamy chicken and vegetable filling encased in tender biscuit crusts. They bake up quickly, making them perfect for a comforting weeknight dinner or a grab-and-go lunch. Each mini pie delivers all the warmth and flavor of a classic chicken pot pie in a perfectly portable package.
Ingredients
1 can (10 oz) refrigerated biscuit dough
1 cup cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
¼ cup onion, finely diced
1 clove garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
½ teaspoon dried thyme
salt and freshly ground black pepper to taste
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F and grease six wells of a standard muffin tin.
Melt the butter in a small saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and fragrant.
Stir in the flour and cook for one minute to eliminate the raw taste. Gradually whisk in the milk until the mixture is smooth.
Bring the sauce to a gentle simmer, then stir in the shredded chicken, thawed vegetables, dried thyme, salt, and pepper. Remove from heat once the filling is thick and well combined.
Separate the biscuit dough into six pieces. Press each piece into the bottom and up the sides of a muffin well, forming a small crust shell.
Divide the chicken filling evenly among the crusts. Top each with the remaining biscuit dough pieces, pressing the edges together to seal. Brush the tops with beaten egg.
Bake until the crusts are golden brown and the filling is bubbling, about eighteen to twenty minutes. Let the mini pies cool in the tin for five minutes before removing.
Notes
For a flakier crust, substitute refrigerated pie dough cut into circles slightly larger than the muffin wells.
If you prefer a richer filling, stir in two tablespoons of cream cheese with the chicken and vegetables.
These mini pies can be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking.
Leftovers keep well in the refrigerator for three days and reheat in a 350°F oven for ten minutes to maintain crispness.
Find it online: https://richspoon.com/easy-mini-chicken-pot-pies/