Mini Chicken Pot Pie Biscuit Bowls

When it comes to comfort food, few dishes can compete with the classic chicken pot pie. Its warm, creamy filling enveloped in a flaky crust offers a sense of nostalgia and satisfaction that transcends generations. This beloved dish has been a staple in homes across America, often evoking memories of family gatherings and cozy dinners. However, in the spirit of innovation, we present a delightful twist on this traditional favorite: Mini Chicken Pot Pie Biscuit Bowls. These portable, bite-sized treats encapsulate all the comforting flavors of the original dish while adding a fun and convenient element that makes them perfect for various occasions.

Mini Chicken Pot Pie Biscuit Bowls

Looking for a fun twist on a classic comfort food? Try these Mini Chicken Pot Pie Biscuit Bowls! They're the perfect solution for gatherings or busy weeknights, combining a flaky biscuit bowl with a creamy chicken filling packed with vegetables. Easy to prepare and sure to impress, these bite-sized delights offer all the nostalgic flavors of traditional pot pie, making them a hit with family and friends. Discover the joy of cooking with this innovative recipe!

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Ingredients

For the Chicken Filling:

2 cups cooked chicken, shredded or diced

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

1/2 cup chicken broth

1/2 cup heavy cream

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped fresh parsley (optional)

For the Biscuit Bowls:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup cold unsalted butter, cubed

1 cup buttermilk

Cooking spray (for greasing)

Instructions

Prepare the Chicken Filling:

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

- Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-5 minutes.

- Incorporate the cooked chicken and frozen mixed vegetables, along with thyme, salt, and pepper. Stir to combine thoroughly.

- Pour in the chicken broth and heavy cream, mixing well. Allow the mixture to simmer for 5-7 minutes until heated through and slightly thickened. If desired, stir in the chopped fresh parsley for added freshness. Set the filling aside to cool slightly.

Make the Biscuit Bowls:

- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with cooking spray.

- In a mixing bowl, combine the flour, baking powder, and salt, whisking until well mixed.

- Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips, until the mixture resembles coarse crumbs.

- Gradually add the buttermilk, stirring gently until just combined to form a soft dough. Avoid overmixing to ensure tenderness.

- On a lightly floured surface, roll out the dough to a thickness of approximately 1/2-inch. Use a biscuit cutter or a glass to cut out circles, ensuring they are the right size to fit into the muffin tin cups.

- Carefully press each dough circle into the bottom and up the sides of the muffin tin cups to form small bowls.

Assemble and Bake:

- Fill each biscuit bowl generously with the chicken filling, being careful not to overfill.

- Bake in the preheated oven for 15-20 minutes, or until the tops of the biscuit bowls are golden brown and flaky.

- Once baked, remove from the oven and let cool for a few minutes before gently extracting from the muffin tin with a spoon or spatula.

Serve:

- Serve warm, garnished with a sprinkle of fresh parsley on top for an appealing presentation. Enjoy these comforting mini chicken pot pie biscuit bowls as a delightful meal!

Prep Time, Total Time, Servings:

30 minutes | 50 minutes | 12 servings