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Comfort food has a special place in our hearts, often evoking memories of family gatherings and cozy nights in. Among the all-time favorites is the classic chicken pot pie—a dish renowned for its hearty filling and flaky crust. However, traditional chicken pot pie can require significant time and effort, making it less appealing for those looking for a quick yet satisfying meal. Enter the Mini Chicken Pot Pie Biscuit Bowls, a delightful twist on this beloved dish that brings comfort food to your table in a fraction of the time.

Mini Chicken Pot Pie Biscuit Bowls

Discover the joy of Mini Chicken Pot Pie Biscuit Bowls, a quick and comforting twist on a classic dish. These individual servings feature flaky biscuit dough filled with a creamy mixture of chicken, vegetables, and savory seasonings. Perfect for gatherings or weeknight dinners, this recipe simplifies preparation without sacrificing flavor. Enjoy the delightful taste and nostalgic essence of chicken pot pie in a fun, easy-to-make format that’s sure to impress your family and friends.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup chicken broth

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper to taste

2 cans (7.5 oz each) refrigerated biscuit dough

2 tablespoons olive oil

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Make the Filling: In a large saucepan, heat olive oil over medium heat. Add the shredded chicken, frozen mixed vegetables, chicken broth, and heavy cream. Stir in garlic powder, onion powder, dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for about 5-7 minutes, until slightly thickened. Remove from heat and let cool slightly.

      Prepare Biscuit Bowls: While the filling is cooling, take your refrigerated biscuit dough and separate it into individual biscuits. Use your fingers or a rolling pin to gently flatten each biscuit to about 1/4 inch thick.

        Form the Bowls: Grease a muffin tin. Press each flattened biscuit into the bottom and up the sides of the muffin tin cups, creating bowls.

          Fill the Bowls: Spoon the chicken filling into each biscuit bowl, filling them generously but avoiding overfilling.

            Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit is golden brown and cooked through.

              Cool and Serve: Remove from the oven and let them cool for a few minutes. Carefully use a butter knife to gently loosen the edges of the biscuit bowls from the tin. Garnish with chopped parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings