Irresistibly Easy Mini Chicken Pot Pies for Cozy Nights

These Mini Chicken Pot Pies are a delightful comfort food, combining flaky biscuit crusts with creamy chicken and vegetables, perfect for cozy nights.

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Course: Dinner

Cuisine: American

Keyword: biscuit crust, Comfort Food, easy recipes, family-friendly, homemade, Mini chicken pot pies

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: pies

Calories: 300kcal

Equipment

Muffin tin
Skillet
baking sheet

Ingredients

For the Biscuit Crust

1 package biscuits soft and buttery store-bought or homemade

For the Filling

2 cups cooked shredded chicken breast or thighs
1 cup creamy sauce can be cream or milk
2 cups vegetables like carrots and peas, can use frozen

For Seasoning

1 teaspoon salt
1 teaspoon pepper
1 teaspoon herbs such as thyme or rosemary

Instructions

Preparation

Preheat the Oven: Set your oven to 375°F for perfectly baked crusts.
Prepare the Filling: Sauté your chosen raw veggies until tender, mix in chicken, and stir in the creamy sauce until thick.
Assemble the Pot Pies: Roll out biscuit dough, cut into circles, and place in a muffin tin.
Fill the Biscuits: Add creamy chicken mixture into biscuit rounds, fold edges over to seal.
Bake: Arrange filled biscuit cups on a baking sheet and bake for 15-20 minutes until golden brown.
Serve: Allow to cool slightly before enjoying warm mini chicken pot pies.

Notes

Optional: Garnish with fresh parsley for added color and flavor.

Nutrition