Description
Hearty Chicken Pot Pie with Grands Biscuits brings classic comfort to your dinner table with a delightful twist. Creamy chicken, tender vegetables, and flaky biscuit topping create a soul-warming meal that satisfies deeply and leaves you craving more.
Ingredients
Scale
Main Ingredients:
- 1 cup cooked shredded chicken
- 1 cup frozen peas and carrots
- 16.3 ounces (462 grams) refrigerated grand biscuits (8 count)
Dairy and Fat:
- ¼ cup (57 grams) unsalted butter
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
Seasonings and Thickeners:
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry thyme
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 12-cup muffin tin with cooking spray to prevent sticking.
- Melt unsalted butter in a large skillet over medium-high heat until it becomes frothy and slightly golden.
- Add diced onions, frozen peas, sliced carrots, and minced garlic to the melted butter, sautéing until the onions become translucent and vegetables soften, approximately 3-4 minutes.
- Evenly sprinkle all-purpose flour over the vegetable mixture, stirring continuously to create a smooth, coated base and prevent lumps from forming.
- Introduce cooked, shredded chicken into the skillet, stirring to distribute evenly throughout the vegetable mixture.
- Pour heavy cream into the skillet, then season with kosher salt, freshly ground black pepper, and dried thyme, stirring to combine all ingredients thoroughly.
- Allow the mixture to simmer and thicken for 2-3 minutes, creating a rich, creamy consistency that coats the chicken and vegetables.
- Gently flatten each Grands biscuit on a clean surface using your hands or a rolling pin, stretching them to approximately 5 inches in diameter.
- Carefully press each flattened biscuit into the prepared muffin cups, ensuring the dough covers the bottom and sides of each cup completely.
- Distribute approximately of the chicken and vegetable filling into each biscuit-lined muffin cup, filling them evenly.
- Transfer the muffin tin to the preheated oven and bake for 15-17 minutes, or until the biscuit edges turn golden brown and crispy.
- Remove from the oven and let the chicken pot pie biscuit cups rest in the tin for 2-3 minutes to cool slightly and set.
- Carefully remove the individual pot pie biscuits from the muffin tin using a small offset spatula or butter knife, serving warm.
Notes
- Prepare this comforting dish when craving a hearty, home-style meal that brings warmth and nostalgia to the dinner table.
- Grands Biscuits transform traditional pot pie into adorable, individual servings perfect for both family dinners and casual gatherings.
- Customize the filling by swapping chicken with turkey or adding different vegetables like diced celery or bell peppers for extra flavor and nutrition.
- Make-ahead tip: Assemble the pot pie biscuit cups earlier in the day and refrigerate, then bake just before serving to save time during busy evenings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, reheating beautifully in the oven to maintain their crispy biscuit exterior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 100 mg