Mini Chicken Pot Pie Biscuits (Freezer-Friendly)
Try this Mini Chicken Pot Pie Biscuits (Freezer-Friendly) recipe
Try this Mini Chicken Pot Pie Biscuits (Freezer-Friendly) recipe
- 1 garlic clove minced
- 3/4 tsp salt
- 1 tsp salt
- 1 cup whole milk
- 1/4 tsp ground black pepper
- 1 cup frozen peas
- 2 tb butter
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 celery rib diced
- 2 cups shredded chicken (i use leftover shredded chicken
- 1/4 cup flour (i use einkorn but any whole grain flour will work)
- 1/2 cup chicken or veggie broth (homemade)
- 2 tsp chopped fresh thyme leaves + extra for garnish
- 2 1/2 cups einkorn flour (where to buy) or whole wheat pastry
- 1 1/2 tb baking powder
- 8 tb cold butter cubed
- Carbohydrate 52.366499166674 g
- Cholesterol 326.046250026162 mg
- Fat 121.251540843203 g
- Fiber 9.84704160277049 g
- Protein 23.7815000001034 g
- Saturated Fat 76.226026339584 g
- Serving Size 1 1 recipe (836g)
- Sodium 820.043333403423 mg
- Sugar 42.5194575639035 g
- Trans Fat 8.72372383402423 g
- Calories 1363 calories
Step-by-step
- Preheat the oven to 400F.
- In a large skillet, over medium-high heat, melt the butter. Add the chopped veggies: onions, carrots, and celery. Saute for 5 minutes, stirring often, until the onion is translucent.
- Make a well in the center of the veggies and add the minced garlic, salt, and pepper. Saute for 1 more minute until fragrant.
- Add the chicken and peas to the veggies.
- Sprinkle the ½ cup of flour over the chicken and veggies. Make sure the filling is evenly coated with the flour. Stir in the broth and milk. Bring the filling to a boil, then reduce to a simmer.
- Simmer for 4-5 minutes, until the filing is thick. Sprinkle with fresh thyme. Set aside.
- Grease a muffin pan and set aside.
- In a large bowl, whisk the flour, salt, and baking powder. Use a pastry cutter (or your hands) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.
- Pour the milk into the flour mixture, stirring just until combined. Using your hands (gently kneading the dough if necessary), form the dough into a ball.
- Sprinkle a surface with a small amount of flour. Roll the dough, on the floured surface, into a long rectangle. Be careful not to roll the dough too thin!
- Using a large biscuit cutter cut out individual biscuits, then place each biscuit in the greased muffin pan, pressing the biscuit down and pulling the sides of the biscuits to cover the sides of the muffin pan.
- Fill each biscuit with 1 tablespoon (or more) of chicken and veggie filling. Note: The amount of filling you use will vary with the size of your muffin pan.
- Bake for 12-15 minutes, until the biscuits are golden on the edges. Serve warm with chopped thyme leaves for a garnish.
Mini Chicken Pot Pie Biscuits: A Busy Mom's Best Friend
Life as a working mom is a whirlwind of activity. Between juggling demanding work deadlines, school pick-ups, after-school activities, and keeping the house relatively tidy, there's rarely a moment to breathe, let alone dedicate a significant amount of time to cooking elaborate meals. Finding quick, delicious, and nutritious options becomes a priority, and that's where these Mini Chicken Pot Pie Biscuits come in. They're the perfect solution for busy weeknights, yet fancy enough to impress guests.
These aren't your average pot pies. Forget the soggy bottom and hours of preparation; these mini versions are baked in a muffin tin, resulting in perfectly golden, flaky biscuits brimming with a savory chicken and vegetable filling. The best part? They're freezer-friendly! I often prepare a double batch, freeze half, and have a quick and comforting meal ready on those particularly chaotic evenings. Simply pop them in the oven straight from the freezer for a truly stress-free dinner.
The recipe itself is surprisingly straightforward. I typically use leftover shredded chicken, saving me valuable time and reducing food waste. The vegetable filling is a simple medley of onions, carrots, and celery, sautéed to perfection and seasoned with fresh thyme – a touch of elegance in an otherwise quick meal. The biscuits themselves are light and fluffy, achieved by using cold butter and a gentle hand when mixing the dough. This ensures a tender crumb that perfectly complements the rich chicken filling.
What makes these mini pot pies even better is their versatility. Feel free to customize the filling to your liking. Add different vegetables, swap the chicken for turkey or even vegetarian protein, or incorporate your favorite herbs and spices. They are equally satisfying served hot from the oven or reheated as leftovers. The combination of the flaky crust and the hearty filling is a guaranteed crowd-pleaser, perfect for a family dinner, a potluck, or even a quick lunch.
Beyond the Recipe: A Taste of Home
For me, these mini chicken pot pies represent more than just a convenient meal; they're a taste of home, a reminder of simpler times. While the demands of modern life often leave little room for elaborate cooking, the simple act of preparing a comforting meal for my family brings me a sense of peace and fulfillment. These mini pies are a small way I can show my loved ones that I care, even amidst the chaos of daily life. The aroma alone fills the house with warmth and comfort, a welcoming invitation to gather around the table and share a meal together.
It's not just about the food itself; it's about the memories created, the stories shared, and the feeling of connection that comes with sharing a home-cooked meal. These mini chicken pot pies are a small contribution to building those lasting memories, one delicious bite at a time. They are a testament to the power of simple recipes to bring people together and create a sense of belonging.
So, the next time you find yourself pressed for time but craving a comforting and delicious meal, remember these mini chicken pot pies. They're more than just a recipe; they're a lifeline for busy moms like me, a quick escape from the whirlwind of daily life, and a reminder that even in the midst of chaos, there's always time for a little bit of home-cooked goodness.
Tips and Variations:
Make-Ahead: Prepare the filling and biscuit dough ahead of time and store them separately in the refrigerator for up to 2 days. Assemble and bake when ready.
Freezing: Assemble the unbaked pies and freeze them on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
Customizable Filling: Experiment with different vegetables like mushrooms, peas, or spinach. Use different proteins like sausage, bacon, or ground beef.
Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for a kick.
Herbs and Spices: Experiment with different herbs and spices to customize the flavor of the filling. Rosemary, sage, or oregano would all be delicious additions.
These mini chicken pot pies are more than just a recipe; they're a testament to the power of simple, homemade food to bring comfort, joy, and connection to our lives. Enjoy!
