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Amazing 28-Minute Mini Biscuit Pot Pies

Mini Biscuit Pot Pies (Comfort in a Hurry)
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Create comforting mini pot pies fast using ready-made biscuit dough. This recipe offers the warm satisfaction of traditional pot pie without the long cooking time. It is perfect for a quick, hearty meal.

Ingredients

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  • 1 cup cooked, shredded chicken (or turkey)
  • 1/2 cup mixed frozen vegetables (peas, carrots, corn)
  • 1/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 can refrigerated biscuit dough (8 biscuits)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin.
  2. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for one minute.
  3. Slowly whisk in the chicken broth until the mixture thickens into a sauce.
  4. Stir in the cooked chicken, frozen vegetables, thyme, salt, and pepper. Cook until heated through.
  5. Separate the biscuit dough. Press one biscuit into the bottom and up the sides of each muffin cup to form a shell.
  6. Spoon the chicken mixture evenly into the biscuit shells.
  7. Place a second biscuit on top of the filling. Gently press the edges of the top and bottom biscuits together to seal the pie. You can cut a small vent in the top biscuit.
  8. Bake for 15 to 18 minutes, or until the biscuits are golden brown.
  9. Let the pies cool slightly before removing them from the tin. Serve warm.

Notes

  • You can substitute ground beef or use only vegetables for a vegetarian option.
  • If the tops brown too quickly, loosely cover the muffin tin with foil for the last few minutes of baking.
  • For extra richness, add a splash of heavy cream to the sauce.

Nutrition

Find it online: https://spoonsprout.com/mini-biscuit-pot-pies-comfort-in-a-hurry/