Mini Chicken Pot Pie Biscuit Bowls

When it comes to comfort food, few dishes hold a candle to the warmth and satisfaction of a classic chicken pot pie. This beloved dish has been a staple in homes across the world, offering a hearty blend of tender chicken, rich gravy, and a medley of vegetables, all enveloped in a flaky crust. However, while traditional chicken pot pie is undeniably delicious, it can be somewhat time-consuming to prepare. Enter the Mini Chicken Pot Pie Biscuit Bowls—a delightful and convenient twist on the classic that retains all the flavors we love while simplifying the cooking process.

Mini Chicken Pot Pie Biscuit Bowls

Discover the ultimate comfort food with Mini Chicken Pot Pie Biscuit Bowls! This fun twist on the classic chicken pot pie uses flaky biscuit dough to create individual bowls filled with a creamy chicken and vegetable filling. Perfect for weeknight dinners or gatherings, this recipe is both easy to prepare and full of flavor. With the convenience of rotisserie chicken and frozen vegetables, you can whip up a hearty meal that looks as delightful as it tastes. Enjoy a satisfying, homemade dish that brings warmth and joy to your table!

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Ingredients

For the Chicken Filling:

2 cups cooked chicken, diced (rotisserie chicken works great)

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

1/2 cup onion, finely chopped

1/4 cup celery, finely chopped

2 cloves garlic, minced

2 tablespoons butter

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup all-purpose flour

1 cup chicken broth

1/2 cup milk

1 tablespoon Worcestershire sauce

For the Biscuit Bowls:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup whole milk

1 egg (for egg wash)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Make the Chicken Filling:

- In a large skillet, melt the butter over medium heat.

- Add the onions, celery, and garlic, sautéing for about 3-4 minutes until the vegetables are softened.

- Stir in the diced chicken, mixed vegetables, thyme, rosemary, salt, and pepper. Cook for another 2 minutes.

- Sprinkle in the flour and mix well to coat the ingredients, cooking for 1 minute.

- Gradually add the chicken broth, stirring constantly until the mixture thickens (about 3-4 minutes).

- Stir in the milk and Worcestershire sauce, cooking for another minute or until creamy. Remove from heat and let it cool slightly.

Prepare the Biscuit Bowls:

- In a mixing bowl, combine flour, baking powder, and salt.

- Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

- Make a well in the center and pour in the milk. Stir until just combined.

- On a lightly floured surface, knead the dough gently for about 30 seconds, then roll it out to about 1/2-inch thickness.

Form the Biscuit Bowls:

- Using a large round cookie cutter or a glass (about 3-4 inches in diameter), cut out circles from the dough.

- Press each circle into the cups of a greased muffin tin, creating a small bowl shape. Trim any excess dough if needed.

Assemble and Bake:

- Spoon the chicken filling into each biscuit bowl, filling them generously.

- Brush the edges of the biscuit bowls with beaten egg for a golden finish.

- Bake in the preheated oven for 15-20 minutes or until the biscuits are golden brown and cooked through.

Serve: Carefully remove the mini chicken pot pie bowls from the muffin tin, let them cool slightly, and serve warm. Enjoy the cozy flavors!

Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings