Welcome to our kitchen where we’re about to embark on a culinary adventure to create mouthwatering mini chicken pot pies! This delightful dish is a comforting classic that brings together tender chicken, creamy soup, flavorful vegetables, and a golden biscuit crust. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing party appetizer, these mini chicken pot pies are sure to impress. So, roll up your sleeves and let’s get cooking!
The origins of chicken pot pie can be traced back to medieval England, where savory meat pies were a popular dish among the nobility. Over time, this humble pie made its way across the Atlantic to America, where it became a beloved comfort food staple. While traditional chicken pot pie is typically baked in a large dish with a pastry crust, our mini chicken pot pies offer a modern twist on this timeless classic. Perfectly portioned and bursting with flavor, these individual pies are as convenient as they are delicious.
- 8-count biscuits
- 1 cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 1/2 c. frozen veggies, thawed (corn, peas, carrots, broccoli)
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit. This ensures that your mini chicken pot pies bake to golden perfection.
- Prepare Chicken: Cook the chicken breast until it’s fully cooked and tender. Once done, dice the chicken into small, bite-sized pieces. This step ensures that every bite of your pot pie is filled with juicy chicken goodness.
- Prepare Biscuits: Separate the biscuits and place each one in a cup of a lightly greased 12-hole muffin pan. Gently press the dough up the sides to the edge of each cup, forming a mini pie crust.
- Prepare Filling: In a medium bowl, combine the cooked diced chicken, cream of chicken soup, shredded cheddar cheese, thawed frozen veggies (corn, peas, carrots, and broccoli), dried parsley flakes, minced onion, black pepper, and salt. Mix well until all the ingredients are evenly combined.
- Assemble Pies: Spoon the chicken mixture evenly into the prepared biscuit cups, filling each one to the brim with delicious filling.
- Bake: Place the muffin pan in the preheated oven and bake for 12 to 15 minutes or until the biscuit crust is golden brown and the filling is bubbling.
- Serve: Once baked to perfection, remove the mini chicken pot pies from the oven and let them cool for 2-3 minutes on a wire rack. This allows the pies to set slightly before serving. Then, serve them warm and enjoy every savory bite!
There you have it – a delectable recipe for mini chicken pot pies that’s sure to satisfy your cravings for comfort food. With a golden biscuit crust and a savory chicken and vegetable filling, these individual pies are a perfect balance of flavors and textures. Whether you’re cooking for a cozy night in or entertaining guests, these mini chicken pot pies are guaranteed to be a hit. So, why wait? Gather your ingredients and get ready to enjoy a taste of homemade goodness with every bite!