Comforting Southern Mini Pot Pies: A Bite-Sized Taste of Home
Introduction
Southern Mini Pot Pies are a delightful twist on the classic comfort food, offering all the flavors of a traditional pot pie in a convenient, bite-sized form. With flaky biscuit dough encasing a creamy chicken and vegetable filling, these mini pies are perfect for snacking, appetizers, or a cozy dinner at home. Let’s dive into this delicious recipe and bring a taste of the South to your kitchen.
Ingredients
- 1 can ready-made biscuit dough
- 1 tablespoon canola or vegetable oil
- 1 pound chicken breast, cut into ½ inch cubes
- 3 tablespoons butter
- ½ cup onion, small diced
- 4 cloves garlic, minced
- ½ cup flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen vegetable mix (peas, carrots, etc.)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- Prepare the Biscuit Dough: Separate the biscuit dough into individual rounds and press each round into the bottom and up the sides of the muffin tin cups, forming a crust. Set aside.
- Cook the Chicken: In a large skillet, heat the canola or vegetable oil over medium-high heat. Add the cubed chicken breast and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Make the Filling: In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Add Flour: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for an additional 1-2 minutes, until the flour is lightly browned and forms a roux.
- Add Milk: Gradually pour in the milk, stirring constantly to prevent lumps from forming. Cook the mixture, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Season and Add Vegetables: Season the sauce with salt and pepper to taste. Stir in the frozen vegetable mix and cooked chicken, mixing until well combined.
- Fill the Biscuit Cups: Spoon the chicken and vegetable filling into each biscuit cup, filling them to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuit crust is golden brown and the filling is bubbly.
- Serve: Remove the mini pot pies from the oven and let them cool slightly before serving. Enjoy the warm, comforting goodness of these Southern-inspired treats!
Cook Notes and Variations
- Cheese Lover’s Twist: Sprinkle grated cheddar cheese on top of the filling before adding the biscuit dough for an extra cheesy touch.
- Herb Infusion: Add a teaspoon of dried herbs such as thyme, rosemary, or parsley to the filling mixture for added flavor.
- Turkey Variation: Substitute cooked turkey for the chicken for a delicious twist on this classic recipe, especially handy for Thanksgiving leftovers.
Keto and Low-Carb Versions
- Keto Version: To make a keto-friendly version of these mini pot pies, replace the biscuit dough with a keto-friendly crust made from almond flour, cream cheese, and eggs. Use heavy cream instead of milk for the filling, and omit the flour or use a low-carb thickener such as xanthan gum.
- Low-Carb Version: For a lower-carb option, use a low-carb biscuit dough or skip the crust altogether and serve the chicken and vegetable filling as a hearty stew or casserole.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pie crust instead of biscuit dough? A: Yes, you can use store-bought pie crust if you prefer. Simply cut the pie crust into circles and press them into the muffin tin cups before adding the filling.
Q: Can I freeze these mini pot pies? A: Yes, these mini pot pies can be frozen for future enjoyment. Allow them to cool completely, then transfer them to an airtight container or freezer bag. To reheat, bake them in the oven from frozen at 350°F (175°C) for 25-30 minutes, or until heated through.
Q: Can I customize the vegetable mix? A: Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. Diced potatoes, corn, green beans, or broccoli are all delicious options.
Q: Can I make these mini pot pies ahead of time? A: Yes, you can assemble the mini pot pies ahead of time and refrigerate them, covered, for up to 24 hours before baking. Simply bake them according to the recipe instructions when ready to serve.
Q: Can I use leftover cooked chicken or rotisserie chicken? A: Yes, leftover cooked chicken or rotisserie chicken works perfectly in this recipe. Simply shred or chop the cooked chicken and add it to the filling mixture as directed.
Indulge in the comforting flavors of Southern Mini Pot Pies with this easy-to-follow recipe. Whether you’re hosting a gathering or simply craving a cozy dinner at home, these bite-sized treats are sure to satisfy. Get creative with your fillings and enjoy the warm, flaky goodness of these Southern-inspired delights!
