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These mini chicken pot pies are home cooking incarnate! You will love this easy version of a traditional classic.
Chicken Pot Pie Recipe
Gone are the days of budgeting out 3 hours for a delicious home cooked meal! Mini chicken pot pies are the easy version of your grandmother’s classic flaky, warm and comforting dish. Jam packed with vegetables, hearty chicken and a creamy sauce, you won’t believe how easy chicken pot pie can be to throw together. No, I’m not lying when I say you can have this on your table in 40 minutes or less.
A fun twist on an all-american staple, biscuit chicken pot pie is a hearty and savory dish that is guaranteed to hit the spot. And in this mini form it cooks twice as fast and is pre-portioned for easy (and cute) serving! But if we’re being honest, you may want to just pop two on your plate to begin with because you’re definitely going to want seconds.
Ingredients in Mini Chicken Pot Pies
- Butter – I like to use salted butter.
- Minced onion – You can use fresh minced onion or 1 tbsp of dehydrated minced onion.
- Flour
- Chicken broth
- Milk
- Chicken gravy mix – I just use the Great Value brand and it tastes great!
- Salt and pepper
- Cooked diced chicken – I use frozen rotisserie chicken here.
- Frozen peas and carrots
- Frozen diced hashbrowns – I use everything frozen here (chicken, vegetables, hashbrowns). They don’t need to be thawed at all, they will heat through and cook in the oven.
- Biscuits (pillsbury grands)
How to Make Biscuit Chicken Pot Pie
- Preheat the oven to 350° F.
- In a large saucepan over medium heat, melt the butter and add in the minced onion.
- Cook until the onions are translucent.
- Then, add the flour to the pan, and stir to cook for 30 seconds.
- Once the flour is coating the onions, add the chicken broth, stirring to combine & dissolve the flour.
- While the chicken broth begins to simmer, whisk together the milk and the chicken gravy packet.
- Add the milk mixture to the pan and allow the sauce to simmer until thickened. Turn off the heat and taste and season with salt and pepper, as desired.
- Add the diced chicken, frozen peas and frozen hash browns to the sauce and stir to coat.
- Flatten each grand biscuit before placing into a greased muffin pan, pressing the biscuit into the bottom of the pan to create a crust. Repeat with remaining biscuits.
- Fill each biscuit crust with the pot pie filling.
- Bake at 350° F for 10 minutes, after they have baked for 10 minutes, increase the temperature to 375° F without removing the pot pies. Bake for an additional 10-15 minutes or until the biscuits are golden brown and the filling is hot.
- Enjoy!
What sides should I serve with mini chicken pot pies?
I love serving this with anything my grandmother would make. In my case, that means a green salad and some chopped fruit like strawberries, peaches, or pineapple. And of course, a dark chocolate chip cookie or two for dessert.
What’s the best way to reheat leftover chicken pot pie?
Reheating is super easy – just toss them in the microwave at 50% power until heated through. And trust me, they taste great the next day!
Other Easy Dinner Ideas
Mini Chicken Pot Pies
Ingredients
- 1 tbsp salted butter
- 1/4 cup minced onion
- 1 tbsp flour
- 1 cup chicken broth
- 1 cup milk
- 1 pkg chicken gravy mix
- salt & pepper
- 2 cups diced, cooked chicken
- 1 cup frozen peas & carrots
- 1 cup frozen diced hashbrowns
- 16 biscuits (pillsbury grands0
Instructions
- Preheat oven to 350° F.
- In a large saucepan, melt the butter and add in the minced onion. Cook until the onions are translucent.
- Add the flour to the pan and stir to cook for 30 seconds.
- Add the chicken broth, stirring to combine.
- While the chicken broth begins to simmer, whisk together the milk and the chicken gravy packet.
- Add the milk mixture to the pan and allow the sauce to simmer until thickened. Turn off the heat and taste and season with salt and pepper, as desired.
- Add the diced chicken, frozen peas and frozen hash browns to the sauce and stir to coat.
- Flatten each grand biscuit before placing into a greased muffin pan, pressing the biscuit into the bottom of the pan to create a crust. Repeat with remaining biscuits.
- Fill each biscuit crust with the pot pie filling.
- Bake at 350° F for 10 minutes, after they have baked for 10 minutes, increase the temperature to 375° F without removing the pot pies. Bake for an additional 10-15 minutes or until the biscuits are golden brown and the filling is hot.
- Enjoy!
Should the peas and carrots, hashbrown be thawed ? I’m just thinking excess liquid if used frozen..🙃
These look awesome….thank you even before I make them 😁👍
I always throw them in frozen and they thaw + bake perfectly without extra liquid.