Comfort in Every Bite: Mini Chicken Pot Pies Recipe

Looking for a comforting and delicious meal that’s easy to make and sure to please the whole family? Look no further than these delightful Mini Chicken Pot Pies! Packed with tender chicken, flavorful veggies, and a creamy sauce, all encased in a flaky biscuit crust, these individual-sized pot pies are the ultimate comfort food. Whether you’re serving them for a cozy dinner at home or packing them for a picnic, these mini pot pies are guaranteed to warm your heart and satisfy your cravings. Let’s dive into the recipe and discover how to make these mouthwatering treats!

Ingredients:

8-count biscuits
1 cup cooked chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 cups frozen veggies, thawed (I used 1 cup corn, peas, and carrots & 1/2 cup broccoli)

Instructions:

Step 1: Prepare the Ingredients

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners for easy cleanup.
Cook Chicken: If you haven’t already, cook the chicken breast until fully cooked and dice it into small pieces. You can use leftover chicken or rotisserie chicken for added convenience.
Thaw Veggies: Thaw the frozen veggies by placing them in a bowl and microwaving them for a few minutes or letting them sit at room temperature until thawed.

Step 2: Prepare the Filling

Mix Ingredients: In a large mixing bowl, combine the diced chicken, cream of chicken soup, shredded cheddar cheese, and thawed veggies. Stir until well combined and evenly distributed.

Step 3: Assemble the Mini Pot Pies

Flatten Biscuits: Separate each biscuit and flatten them with your hands or a rolling pin until they are about 1/4-inch thick.
Line Muffin Tin: Place each flattened biscuit into the prepared muffin tin, pressing the dough up the sides to create a small cup or well.
Fill with Filling: Spoon the chicken and veggie mixture into each biscuit cup, filling them to the top.

Step 4: Bake and Serve

Bake: Place the filled muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuit crust is golden brown and cooked through.
Cool and Enjoy: Allow the mini pot pies to cool in the muffin tin for a few minutes before carefully removing them. Serve warm and enjoy!

Cook Notes and Variations:

Biscuit Options: Feel free to use your favorite type of biscuits for this recipe, whether they’re buttermilk, flaky, or whole wheat. You can also use store-bought biscuit dough or make your own homemade biscuit dough if you prefer.
Customize the Fillings: Get creative with the fillings by adding your favorite ingredients. Try diced potatoes, mushrooms, or bell peppers for extra flavor and texture. You can also swap the chicken for cooked turkey or beef for a different twist.
Make-Ahead Option: These mini pot pies can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the muffin tin with plastic wrap and store it in the fridge for up to 24 hours before baking as directed.

Keto and Low-Carb Versions:

Keto Version:

To make a keto-friendly version of these Mini Chicken Pot Pies, consider the following adjustments:

Biscuit Substitute: Replace the biscuit dough with a keto-friendly biscuit dough made from almond flour, coconut flour, or a combination of both. You can find many low-carb biscuit recipes online.
Cream of Chicken Substitute: Use a homemade keto-friendly cream of chicken soup made with heavy cream, chicken broth, and seasonings instead of the canned version, which may contain added sugars and starches.
Vegetable Options: Choose low-carb veggies such as cauliflower, broccoli, and green beans for the filling to keep the carb count down while still adding flavor and nutrition.

Low-Carb Version:

For a low-carb version of these Mini Chicken Pot Pies, try the following modifications:

Biscuit Alternative: Instead of using traditional biscuit dough, opt for a low-carb alternative such as a cauliflower crust or a cheese-based crust. These options are lower in carbs and can be just as delicious as the original.
Cream of Chicken Alternative: Make a low-carb cream of chicken sauce using ingredients like heavy cream, chicken broth, and xanthan gum as a thickener. This will provide the creamy texture without the added carbs.
Veggie Choices: Stick to low-carb vegetables such as zucchini, bell peppers, and spinach for the filling to keep the carb count in check while still adding plenty of flavor and nutrients.

In conclusion, these Mini Chicken Pot Pies are a delightful and convenient meal option that’s perfect for any occasion. Whether you’re serving them for a family dinner, a party appetizer, or a quick weekday lunch, they’re sure to be a hit with everyone. With their flaky biscuit crust and flavorful chicken and veggie filling, they offer comfort and satisfaction in every bite. Plus, with the option to customize the fillings and adapt the recipe to keto or low-carb diets, they’re versatile enough to suit a variety of dietary preferences. So, give this recipe a try and enjoy a taste of comfort in every bite!

Frequently Asked Questions (FAQs)

Q: Can I freeze these Mini Chicken Pot Pies for later? A: Yes, these pot pies can be frozen for later enjoyment. Allow them to cool completely, then wrap each individual pie tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. They can be stored in the freezer for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and bake in a preheated oven until heated through.

Q: Can I use store-bought rotisserie chicken instead of cooking chicken breast? A: Absolutely! Store-bought rotisserie chicken is a convenient option and can be used as a time-saving shortcut in this recipe. Simply shred or dice the cooked chicken and proceed with the recipe as directed.

Q: Can I make these Mini Chicken Pot Pies in advance for a party or gathering? A: Yes, these pot pies can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the muffin tin with plastic wrap and store it in the fridge for up to 24 hours before baking as directed. This makes them a great option for entertaining or meal prep.