Mini Chicken N’ Biscuit Pot Pies
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Mini Chicken N’ Biscuit Pot Pies
Report
How to make the most decadently delicious mini chicken pot pies! These chicken pot pies have a cheesy biscuit topping!
Share:
Ingredients
Pot Pie Filling
- 1 1/4 cup strong chicken stock
- 3 tablespoons cream
- 2 tablespoons flour
- 2 cups chopped cooked chicken
- 2 cups mixed cooked veggies of your choice
- 1/4 cup white wine – a little more to taste if you like
Cheesy Biscuit Topping
- 1 cup of flour
- 1/2 tablespoon baking powder
- 1/4 cup of butter
- 1/4 teaspoon of salt
- 1/2 cup of cheese
- 1/3 milk
Butter Topping for biscuits
- 1 tablespoon butter
- 1/4 teaspoon parsley
- 1/4 teaspoon garlic powder
Add to Shopping List
Instructions
- Preheat your oven to 400 °F
- Combine your first three ingredients, making sure that your chicken stock is strong. Make it yourself to taste.
- Once those are combined, toss in the chicken and veggies. I used a baby mix of baby peas, carrots and corn. That specific mix does have a sweet, tender taste to it which made this pretty awesome.
- Add in your white wine to taste. I used 1/4 cup, you decide what you like.
- Fill the ramekins making sure to leave room for the biscuit top.
- For the biscuits:
- Combine all the dry ingredients well, take a whisk to them or sift. Then cut in the butter until the mixture is coarse crumbs.
- Melt the butter for the topping in the microwave with the garlic and parsley. I melted it together to soften up the parsley a bit.
- Once the butter is cut in, pour the milk in, add the cheese and combine.
- Roll the dough into a log, then cut into 4 even pieces. Flatten them into disks to fit the top of your pies, place them on top of each ramekin pie.
- Using your pastry brush, brush copious amounts of the butter sauce on the top of the biscuits and pop into the oven.
- Bake them for approximately 15-20 minutes until they look like this, very golden brown to reduce the chances of “sticky biscuit bottom”.
- These were completely cooked through and I let them get very golden brown.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
