Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
Try this Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers recipe.
Try this Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers recipe.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour
- 1 tablespoon baking powder
- filling:
- 6 tablespoons butter
- 1 can cream of chicken soup
- sauce:
- 1 can milk
- 1 cup cheese grated
- 1 cup broccoli chopped
- - or-
- 1 tablespoons butter or olive oil
- 2 carrots ( or about 1 1/2 cups baby carrots cut up)
- 1 cup of celery chopped (or more carrots if you aren't a
- 1 cup onion chopped i like sweet onions but white or yel
- 3 cups cooked chopped chicken (or rotisserie chicken cut up)
- 1 tablespoon dried tarragon optional
- 1/2 cup sifted flour
- 2 teaspoons chicken stock concentrate*
- 1-2 cups water or milk
- cream biscuit topper
- 1 1/2 c cream
- 3 fresh basil leaves chopped (or other herbs, about 2 tablespoons, optional)
- Carbohydrate 451.2005817064 g
- Cholesterol 1035.38875078758 mg
- Fat 398.161746072888 g
- Fiber 10.0523663984061 g
- Protein 55.7968725291825 g
- Saturated Fat 232.283285982782 g
- Serving Size 1 1 recipe (2640g)
- Sodium 8282.3518340299 mg
- Sugar 441.148215307994 g
- Trans Fat 32.4870538464467 g
- Calories 5485 calories
Step-by-step
- Saute carrots, celery, onion and tarragon together in a large stockpot for about 3-4 minutes.
- Remove from heat, add chopped broccoli, place lid on pan and let sit for 5 minutes.
- In another pan, over medium heat melt 6 tablespoons butter and add ½ cup sifted flour.
- Whisk until smooth.
- Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate.
- Whisk until smooth.
- Slowly pour 1 ½ cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy.
- Pour this mixture over the cooked vegetables.
- If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered.
- Mix until the soup and milk are blended into the vegetables.
- Do not add salt to this mixture until you taste, the soup usually has enough salt included.
- Add cooked, chopped chicken to the vegetable/gravy mixture.
- Place ramekins on a cookie sheet.
- Fill greased ramekins (about 8) or a 9x13 pan with vegetable, chicken and gravy mixture.
- Top each with a biscuit.
- Bake for about 12-15 minutes or until mixture is bubbly and biscuits are golden.
- Prepare biscuits: Mix all dry ingredients together in large bowl.
- Add cream all at once, fold until dry mixture is absorbed.
- Fold in herbs and cheese. If the mixture is too dry, add a tablespoon or two of additional cream.
- Pat out on floured surface to about ½ inch thick.
- Cut with round biscuit cutter or glass. The biscuit recipe usually makes about 12- 2 ½ inch biscuits.
Mini Chicken Pot Pies: A Comfort Food Classic Reimagined
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a monumental task. But sometimes, the simplest recipes offer the most rewarding flavors and create cherished memories. These mini chicken pot pies, with their flaky herb and cheese biscuit toppers, are a testament to that. They're quick to assemble, incredibly flavorful, and perfectly portioned for a weeknight dinner or a delightful lunch. Forget takeout – this is comfort food elevated.
The beauty of this recipe lies in its versatility. You can easily customize it to suit your preferences and what's readily available in your pantry. Don't have fresh basil? Dried oregano or thyme work just as well. Not a fan of cream of chicken soup? You can easily make your own creamy sauce from scratch. The core ingredients – tender chicken, vibrant vegetables, and those irresistible biscuits – remain the stars of the show.
I love using rotisserie chicken to save time, but you can certainly cook your own chicken breast. The convenience of the rotisserie chicken allows me to focus on the other elements, making this recipe a quick and easy addition to my busy week. The prep time is minimal, and the baking time is short enough that I can easily fit it in between school drop-offs and client meetings.
The process of assembling the little pies is almost meditative. Spooning the savory chicken and vegetable filling into the ramekins, then topping each with a perfectly formed biscuit, creates a sense of calm in the midst of a hectic schedule. It’s a small act of self-care, a way to bring a bit of joy and warmth into the everyday routine. And of course, sharing them with my family makes the effort even more worthwhile.
The aroma that fills the kitchen as these mini pot pies bake is heavenly. That buttery biscuit smell, combined with the earthy notes of the herbs and the comforting scent of chicken and vegetables, creates an irresistible invitation to the table. It's the kind of smell that instantly transports you to a cozy, homey atmosphere, no matter how chaotic your day has been.
These mini chicken pot pies are not just a meal; they are a small act of love, a carefully crafted expression of care for myself and my family. They represent a commitment to nourishing our bodies and our souls with simple, wholesome food. So, whether you're a busy professional, a devoted mother, or just someone looking for a delicious and easy weeknight meal, I highly recommend giving this recipe a try. You won't regret it.
I encourage you to experiment with different herbs and cheeses to create your own signature mini chicken pot pies. The possibilities are endless, and each variation will be a unique culinary adventure. Try adding some spinach, mushrooms, or even some diced potatoes for added texture and flavor. You might even discover your new favorite comfort food classic!
Tips and Variations:
- Make it ahead: Prepare the filling and biscuits ahead of time and assemble the pies just before baking.
- Freeze for later: Assemble the pies and freeze them unbaked. Bake from frozen, adding about 10-15 minutes to the baking time.
- Spice it up: Add a pinch of red pepper flakes to the filling for a little kick.
- Different cheeses: Experiment with different cheeses, such as cheddar, Gruyere, or Parmesan.
- Vegetable variations: Substitute other vegetables, such as peas, corn, or green beans.
These mini chicken pot pies are the perfect example of how a simple recipe can bring so much joy and satisfaction. They are a testament to the power of home-cooked meals and the importance of nourishing ourselves and our loved ones with delicious, wholesome food. The simple act of creating something delicious and comforting, especially when life is busy, is a rewarding experience. Enjoy!
