Mini Chicken Pot Pie
1 cup cooked chicken, chopped
1 ¼ cup chicken broth
3 tbls butter
2 tbls flour
¼ cup heavy cream
1 cup frozen peas and diced carrots
⅓ cup frozen pearl onions
1 tsp dried parsley
½ tsp dried chives
½ tsp dried thyme
½ tsp salt
½ tsp pepper
Butter biscuit dough, unbaked
Preheat oven to 450͒.
Melt butter in saute pan over medium low heat. Add pearl onions and cook until crisp tender, about 5 minutes. Add peas and carrots. Turn heat up to medium high and wait for butter to come to a simmer. Simmer 2 minutes.
Add flour, stirring constantly until well incorporated and smooth. Add vegetable broth, a little at a time, stirring constantly. Bring back to boil and simmer for 2 minutes. Add parsley, chives, thyme, salt and pepper. Take off heat and allow to cool slightly. Add cream and chicken.
Spray 12 ct muffin tin with cooking spray. Cut biscuit dough into 12 equal pieces and roll into balls. Flatten each ball and press into muffin cup, bringing it slightly above the rim of the cup. Fill each cup with ¼ cup of the chicken mixture. Bake for 15 – 20 minutes or until biscuit tops are golden brown.
Allow chicken pot pies to cool for 5 – 10 minutes, then remove by sliding knife into muffin cup and gently underneath to pop the pies out. Serve warm.
Hack: Place cooled chicken pot pies on a cookie sheet and freeze until solid. Store in freezer container. I don’t recommend using a just freezer bag as the crust might break up as they are moved around the freezer.
To reheat: Thaw in refrigerator overnight. Bake in 350͒ for 15-20 minutes or until internal temperature reaches 160͒.