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Chicken pot pie has long been celebrated as a quintessential comfort food, evoking memories of warmth and family gatherings around the dinner table. This beloved dish, characterized by its savory filling encased in a flaky crust, is a staple in many homes. However, in today’s fast-paced world, finding ways to enjoy traditional recipes while accommodating busy schedules can be a challenge. Enter the innovative twist of Mini Chicken Pot Pie Biscuit Cups—a delightful solution that brings the flavors of this classic dish into a convenient, bite-sized format.

Mini Chicken Pot Pie Biscuit Cups

Indulge in the comforting flavors of Mini Chicken Pot Pie Biscuit Cups, a modern twist on the classic dish. These bite-sized delights feature a flaky biscuit crust filled with tender chicken, vibrant vegetables, and a creamy sauce, making them perfect for family dinners or entertaining guests. An easy recipe with simple ingredients allows for customization, ensuring everyone can enjoy this nutritious meal. Discover how to create these delicious cups that blend convenience with satisfying taste.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup mixed vegetables (peas, carrots, corn)

1/2 cup onion, diced

1 clove garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 can refrigerated biscuit dough (8-count)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

      Add Chicken and Veggies: Add the shredded chicken and mixed vegetables to the skillet. Stir to combine.

        Create Sauce: Pour in the chicken broth and heavy cream. Add thyme, salt, and black pepper. Bring to a gentle simmer, allowing the mixture to thicken slightly, about 5 minutes. Remove from heat.

          Prepare Biscuit Cups: While the filling is cooking, spray a muffin tin with non-stick spray. Open the biscuit dough and separate it into 8 individual biscuits. Roll each biscuit into a flat circle approximately 1/4-inch thick.

            Form Cups: Press each biscuit round into the muffin tin, making sure it covers the bottom and sides. The biscuits should form a cup shape.

              Fill Cups: Spoon the chicken and vegetable mixture evenly into each biscuit cup, filling them nearly to the top.

                Add Egg Wash: Brush the edges of the biscuit cups with the beaten egg to give a golden finish while baking.

                  Bake: Place in the preheated oven and bake for 15-20 minutes, or until the biscuit tops are golden brown and cooked through.

                    Garnish and Serve: Remove from the oven and allow to cool for a few minutes. Garnish with chopped fresh parsley before serving.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 8 servings