Mini Chicken Pot Pie Biscuits
Indulge in the comforting embrace of these delightful mini chicken pot pie biscuits. Perfectly portioned and bursting with flavor, they’re an easy crowd-pleaser for any occasion. Let’s dive into crafting these culinary gems!
Ingredients Overview:
- 2 8-count cans jumbo biscuits (makes 16 mini chicken pot pies)
- 1 can cream of chicken with herbs
- 1 cup cooked chopped or shredded chicken
- 1 cup mixed thawed veggies (such as peas and carrots)
- 1 can diced new potatoes, drained
- 1-2 tablespoons sour cream
- Seasoning of choice (I recommend freshly ground black pepper)
Step-by-Step Cooking Instructions:
1. Preheat and Prep:
- Preheat your oven to 375°F (190°C).
- Take two muffin pans and generously spray them with oil to prevent sticking.
2. Form Biscuit Cups:
- Open the cans of jumbo biscuits and separate them.
- Press each biscuit down into the prepared muffin pans, shaping them into cups with raised edges.
3. Prepare Filling:
- In a separate bowl, combine the cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, and sour cream.
- Season the mixture to taste with freshly ground black pepper or your preferred seasonings. Stir until well combined.
4. Fill Biscuit Cups:
- Spoon a few tablespoons of the chicken and veggie mixture into each biscuit cup, filling them to the top.
5. Bake to Perfection:
- Place the muffin pans in the preheated oven and bake for 20-25 minutes, or until the biscuit crusts are golden brown and the filling is bubbling.
Storage and Reheating Tips:
To store leftovers, allow the mini chicken pot pie biscuits to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days. When ready to enjoy again, simply reheat them in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
Frequently Asked Questions:
Q: Can I use homemade biscuit dough instead of canned biscuits? A: Absolutely! Feel free to use your favorite homemade biscuit dough recipe if you prefer. Just be sure to adjust the baking time accordingly.
Q: Can I freeze these mini chicken pot pies? A: Yes, you can freeze them before or after baking. If freezing before baking, assemble the pies in the muffin pans, cover tightly with plastic wrap, and freeze. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, simply place them in the oven straight from the freezer, adding a few extra minutes to the baking time.
Helpful Tips:
- Experiment with different seasonings to customize the flavor profile of your mini chicken pot pie biscuits. Try adding a dash of thyme, rosemary, or poultry seasoning for a savory twist.
- If you’re short on time, you can use rotisserie chicken or leftover cooked chicken for added convenience.
- For a creamier filling, you can increase the amount of sour cream or add a splash of chicken broth.
- Don’t overfill the biscuit cups with the filling to prevent any spillage during baking.
- For a golden brown crust, you can brush the tops of the biscuit dough with a beaten egg before baking
