Try this Mini Chicken Pot Pie Bites recipe, or contribute your own.
- Carbohydrate 2.15701966089569 g
- Cholesterol 66.6503125019844 mg
- Fat 14.066381156519 g
- Fiber 0.555994852182961 g
- Protein 16.2360427140861 g
- Saturated Fat 4.4960077067104 g
- Serving Size 1 1 Serving (112g)
- Sodium 99.9012951967726 mg
- Sugar 1.60102480871273 g
- Trans Fat 1.19413487368572 g
- Calories 204 calories
Step-by-step
- Add vegetables to a medium saucepan and add water to cover. Bring to a soft boil and cook until the veggies are softened, about 5 minutes.
- Whisk in the butter, flour, chicken broth, and milk and cook on medium-low heat till thickened, about 10 minutes. Add in salt, pepper, and garlic salt. Stir in the chicken.
- Spray a muffin tin with cooking spray and press the biscuit into the bottom and sides of the tin. Spoon about 1-2 tbsp of the filling into the center of each biscuit.
- Bake for 13-15 minutes or until the biscuits are golden brown.
- Enjoy hot!
How do you keep the filling from turning the biscuit dough into a soggy mess? Water content determines whether individual portions hold their structural integrity or collapse into mush. Controlling moisture starts at the stove and ends in the oven.
Managing Moisture and Texture
Boiling the carrots, celery, onion, and peas in water softens their cellular walls before they enter the sauce. Drain those vegetables thoroughly through a fine-mesh strainer to eliminate excess liquid. Whisking flour directly into the melted butter creates a blond roux. Cook that mixture for at least one full minute to eliminate the raw starch taste before pouring in the chicken broth and milk. Simmering the dairy and broth base over medium-low heat for ten minutes activates the starches, yielding a sauce thick enough to coat the back of a spoon. Pressing refrigerated biscuit dough firmly into a greased muffin tin creates a barrier against the dense gravy. Bake these bites at 375 degrees Fahrenheit for 13 to 15 minutes, watching for deep golden brown edges that indicate the dough is fully cooked through the center.
- Swapping heavy cream for milk reduces overall viscosity, requiring an extra quarter teaspoon of flour to maintain thickness.
- Using leftover roasted poultry instead of fresh diced chicken introduces less moisture into the simmering sauce.
- Storing baked portions in an airtight container for longer than two days softens the exterior crust.
