Description
These Muffin Tin Chicken Pot Pies are a convenient and delicious twist on the classic comfort dish. Made with tender chicken, vegetables, and a creamy sauce, all baked inside flaky biscuit dough in a muffin tin, they are perfect for a kid-friendly dinner or an easy weeknight meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup cooked chicken, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Crust
- 1 can refrigerated biscuit dough (8-count)
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Sauté Aromatics: In a skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Chicken: Stir in the frozen peas and carrots along with the shredded cooked chicken, salt, pepper, and dried thyme. Mix well to combine flavors.
- Thicken the Filling: Sprinkle the all-purpose flour over the mixture and stir to coat everything evenly. Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
- Prepare Biscuit Crusts: Separate the biscuit dough into individual pieces. Flatten each piece into a 4-inch round. Press each round gently into the muffin tin cups, forming a well that will hold the filling.
- Fill and Bake: Spoon the chicken filling evenly into each biscuit-lined cup. Bake the mini pot pies in the preheated oven for 15 to 18 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Remove from the oven and let the pot pies cool for 5 minutes before removing them from the tin and serving.
Notes
- You can use leftover rotisserie chicken or turkey for convenience and added flavor.
- For a shortcut, substitute the homemade filling with a canned chicken pot pie soup thickened slightly with cornstarch.
- Make sure the filling is not too hot when adding to the biscuit dough to avoid sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
