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Mini Chicken Pot Pies

Prep Time:

10 mins

Cook Time:

10 mins

Servings:

3-4

Flavors Used:

Today we’re makin’ some cozy, comfort-food magic in mini size. These little chicken pot pie biscuits are easy, packed with flavor, and straight-up dangerous in the best way. This recipe will make about 2 to 4 pies, depending on your ramekin size — and if you’re cookin’ for a crowd, just double everything and keep on rollin’. Want to lighten it up a bit? No problem at all. You can use nonfat half-and-half and reduced-fat biscuits and still get all that good flavor.

Ingredients

1 tbsp Dan-O’s Original Seasoning
1 tsp Dan-O’s Dips French Onion
1/2 cup half and half
1/2 cup chicken broth
1.5 tbsp all-purpose flour
1 chicken breast, cut into small pieces (about 1 cup)
1 cup frozen mixed veggies (thawed)
2-3 stalks green onions, chopped
1 can, 7.5 oz refrigerated biscuits
2 - 4 Ramekin bowls

Preparation Instructions

First things first, crank that oven up to 400°F and let it get nice and hot
Now grab your chicken and cut it up into small pieces — about half-inch chunks. Throw it into a skillet and cook it until it hits 165°F internal temp. Once it’s done, set it to the side. We’ll be back for you in a minute, chicken.
Next up, grab a medium saucepan. We’re goin’ in with the half and half, chicken broth, flour, black pepper, and the Dan-O’s Original. Whisk that up real good, bring it to a boil, then drop the heat down to a simmer. Keep whiskin’ for about 4 minutes until it thickens up nice and smooth.
Now it’s time to bring the band back together. Stir in your cooked chicken, mixed veggies, and green onions. Let that all warm through, then pull it off the heat. Throw a lid on it and keep it warm — this is the good stuff right here.
Spray your ramekins with nonstick cooking spray. We don’t want anything stickin’ where it doesn’t belong.
Lightly flour your work surface and roll out five biscuits into about 4-inch rounds. Now evenly fill each ramekin with that creamy chicken mixture. Top each one with a biscuit and press it down around the edges so it seals up nice and snug. Take a knife and poke four little holes in the top — that’s just lettin’ the steam know where to go.
Into the oven they go. Bake for 8 to 10 minutes, until that filling is bubbly and those biscuits are golden brown and beautiful. Pull ‘em out, let ‘em cool just a touch… and my friends, Yum Yum Get Ya Sum!®