Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Individual servings of creamy chicken and vegetable filling nestled in golden biscuit cups, these mini pot pies are perfect for a family-friendly dinner.
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
Assembly:
- 1 can refrigerated biscuit dough (8-count)
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Sauté vegetables: In a skillet over medium heat, sauté onion in olive oil until translucent. Add garlic, peas, carrots, shredded chicken, salt, pepper, and thyme.
- Add flour and liquids: Sprinkle flour over mixture, then pour in chicken broth and cream. Stir until thickened.
- Prepare biscuit cups: Flatten biscuit dough rounds and press into muffin tin cups.
- Fill and bake: Spoon chicken mixture into biscuit cups and bake until golden brown, about 15-18 minutes.
- Serve: Let cool slightly before serving.
Notes
- You can use leftover rotisserie chicken or turkey.
- For a shortcut, substitute with canned chicken pot pie soup thickened with cornstarch.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
