Mini Chicken Pot Pie Biscuits – Easy Comfort Food in One Bite

Chicken

Introduction
These mini chicken pot pie biscuits combine flaky biscuit dough with a creamy, savory chicken and vegetable filling for a handheld comfort-food treat. Perfect for weeknight dinners, party appetizers, or cozy lunches. Ready in about 45 minutes using rotisserie chicken or leftover roasted chicken.

Ingredients
Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • 6 tablespoons cold unsalted butter, cubed
  • 3⁄4 cup cold buttermilk (or milk + 1 tablespoon vinegar)
  • 1 large egg, beaten (for egg wash, optional)

Filling

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 1 large carrot, peeled and diced small
  • 1 celery stalk, diced small
  • 1 garlic clove, minced
  • 1⁄3 cup frozen peas
  • 1⁄3 cup frozen corn (optional)
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1⁄2 cup whole milk or half-and-half
  • 2 cups cooked chicken, shredded or diced
  • 1 teaspoon fresh thyme leaves or 1⁄2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Equipment

  • Mixing bowls, skillet, measuring cups and spoons, baking sheet or muffin tin (for mini pies), rolling pin or biscuit cutter

Instructions

  1. Make the filling: In a skillet over medium heat, melt 2 tablespoons butter. Add onion, carrot, and celery. Sauté until softened, about 6–8 minutes. Add garlic and cook 30 seconds.
  2. Thicken: Sprinkle 3 tablespoons flour over the vegetables and stir to coat. Cook 1 minute to remove raw flour taste.
  3. Add liquids: Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until slightly thickened, about 2–3 minutes.
  4. Finish filling: Stir in shredded chicken, peas, corn if using, and thyme. Season with salt and pepper. Remove from heat and let cool while you prepare biscuit dough. If filling is too thin, simmer a minute longer; if too thick, add a splash more broth or milk.
  5. Preheat oven to 425°F (220°C). Line a baking sheet or lightly grease a standard muffin tin for fully enclosed mini pies.
  6. Prepare biscuit dough: In a large bowl, whisk flour, baking powder, salt, and sugar. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Stir in buttermilk until a shaggy dough forms. Do not overmix.
  7. Shape biscuits: Turn dough onto a floured surface and pat to about 3⁄4-inch thickness. Use a 2.5- to 3-inch round cutter to cut rounds. Re-roll scraps as needed.
  8. Assemble mini pot pies: For open-faced versions, place biscuit rounds on a baking sheet and spoon 1–2 tablespoons filling onto each. For enclosed mini pot pies, gently press one round into each muffin cup, add filling, and top with another round, sealing edges with a fork. Brush tops with beaten egg for a golden finish if desired.
  9. Bake: Bake for 12–15 minutes for open-faced biscuits or 15–18 minutes for enclosed mini pies, until biscuits are golden and cooked through. Let cool a few minutes before serving.

Tips and Variations

  • Shortcut: Use store-bought biscuit dough for faster prep.
  • Make it vegetarian: Replace chicken with cooked mushrooms and extra vegetables, and use vegetable broth.
  • Spices: Add 1⁄4 teaspoon ground nutmeg to the filling for a warm flavor or 1⁄4 teaspoon paprika for mild smokiness.
  • Size: Use a mini muffin tin for bite-size appetizers; regular muffin tin for larger hand pies.
  • Crispier bottoms: Bake on a preheated baking sheet for a crisper biscuit underside.

Make-Ahead and Storage

  • Refrigerator: Store assembled but unbaked mini pies covered for up to 24 hours. Bake from chilled, adding a few extra minutes.
  • Leftovers: Keep baked pies in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven until warmed through for best texture.
  • Freezing: Freeze baked mini pies on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until hot.

Serving Suggestions

  • Serve warm with a simple green salad or roasted vegetables.
  • Offer dipping sauces like honey mustard, ranch, or a light gravy for extra comfort.

Quick Troubleshooting

  • Soggy filling: Cool the filling before assembling and ensure it’s thickened. Drain excess liquid from vegetables if needed.
  • Dense biscuits: Keep butter cold and avoid overmixing the dough. Work quickly and bake immediately.
  • Filling too dry: Stir in a splash of chicken broth or milk before baking.

SEO-Friendly Keywords to Include Naturally
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Meta Description
Handheld comfort in minutes: flaky biscuit pastry filled with creamy chicken and veggies. This mini chicken pot pie biscuits recipe is perfect for weeknights and parties.

Enjoy these cozy, clickable mini chicken pot pie biscuits that deliver comforting flavor in every bite.

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