Mini Chicken Pot Pies
These mini chicken pot pies are home cooking incarnate! You will love this easy version of a traditional classic.
Servings: 16 servings
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!
Nutrition
Calories: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 76mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 878IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.3mg