Mini Chicken Pot Pies

This time of year is all about comfort foods. From hearty chili to creamy macaroni and cheese, you really can’t go wrong with a warm, wholesome meal. Whether it’s game day or a small get together with friends, mini chicken pot pies make the perfect addition to any fall event. These are especially great because they are already individually portioned and are more or less a finger food! Everyone will love these savory little pies, especially when cheering on their favorite team!

I combined all of the elements I usually look for in a chicken pot pie with inspiration from several recipes from around the web (like this one and this one). The results turned out to be quite delicious!

Ingredients:

2 rolls of refrigerated biscuit dough (I used Pillsbury reduced fat)
1/2 onion, diced
1 cup russet potatoes, diced
1 cup carrots, diced
1 cup green beans, chopped
1 cup roasted chicken, shredded
2 tbsp butter
1/2 cup flour
1/2 cup chicken broth
1/2 cup whole milk
salt + pepper to taste
muffin pan

Preheat the oven to 400 degrees. Then, separate the biscuit dough and flatten each piece slightly. Use a biscuit to form a mini crust inside one of the muffin cups and make a little well with your fingers. Repeat with the other sections of dough.

Melt butter in a large frying pan and add onions. Sauté over medium heat until lightly brown. Add carrots and green beans and cook 5 minutes more. Mix in flour, milk and chicken broth and cook until the mixture is of a desired thickness.

Remove from heat and transfer to a large mixing bowl. Stir in potatoes and shredded chicken and add salt and pepper to taste. Using a spoon to scoop the mixture, fill each of the mini crusts in the muffin pan. Bake for 25 minutes or until golden brown.

Bon Appétit
xo -L