Mini Chicken Pot Pie is a new take on classic comfort food. It’s a healthy make-ahead, freezable dish that’s perfect for grab-and-go meals.
Mini Chicken Pot Pie
- 3 tbsp butter
- 1 cup frozen peas and diced carrots
- ⅓ cup frozen pearl onions
- 2 tbsp flour
- 1¼ cup chicken broth
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried chives
- ½ tsp salt
- ½ tsp black pepper
- 1 cup cooked chicken, chopped
- ¼ cup heavy cream
- Butter biscuit dough, unbaked
- Preheat oven to 450͒℉.
- Melt butter in a 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.
- Stir in flour 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 it into muffin cups, 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 a knife into a muffin cup and gently underneath to pop the pies out. Serve warm.
- Hack: Filling can be made in advance and stored in the refrigerator for up to 5 days.
- Hack: Leftover pot pies can be stored in the refrigerator for up to 5 days. Make sure to subtract any days that you stored the filing before making pies.
- Hack: Place cooled chicken pot pies on a cookie sheet and freeze until solid. Store in a freezer container for up to 3 months. 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 160℉.
Did you know? The pastry surrounding the very first meat pies was to preserve the filling…and was not meant to be eaten. Check out these interesting facts on the history of pies!
If you like this recipe, consider trying another single-serve option: Mini Tourtiere Pork Pie!