Mini Chicken Pot Pie with Grands Biscuits
Chicken Pot Pie with Grands Biscuits is a simple and delicious dinner option that can be easily customized to satisfy everyone. Individual buttery biscuits filled with tender chicken, a creamy sauce, and crisp vegetables make an excellent make-ahead meal for lunches or busy weeknights.
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Equipment
Muffin Pan
Ingredients
- 16.3 ounces refrigerated grand biscuits 8 count
- ¼ cup unsalted butter
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 cup frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup cooked shredded chicken
- 1 cup heavy cream
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dry thyme
Instructions
Chicken Mixture:
- Melt the butter in a large pan over medium-high heat, then add the onion, peas, carrots, and garlic. Stir and cook until the onions are translucent, about 3 minutes.
- Sprinkle the flour over the vegetables and stir. Add chicken, cook for 1 minute, then pour the heavy cream, salt, black pepper, and thyme. Cook until it thickens, about 2 minutes.
Assembly:
- Preheat the oven to 350 degrees F. Grease the muffin pan with cooking spray.
- Place one biscuit on a flat surface and press it into a 5-inch round. Place the biscuit into the prepared muffin cup. Press it at the bottom and on the sides. Pour ¼ cup of the chicken mixture into each biscuit.
- Bake for 15-17 minutes or until the biscuits are golden brown.
- Cool for 2 minutes; remove from pan.
Video
Nutrition: Please note that the nutrition label provided is an estimate only.
Serving: 1 servingCalories: 414kcalCarbohydrates: 34gProtein: 10gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 63mgSodium: 871mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 2291IUVitamin C: 3mgCalcium: 62mgIron: 2mg