When the weather turns chilly, there’s nothing quite like the warm embrace of a homemade chicken pot pie. It’s a classic dish that brings back memories of cozy family dinners and comforting aromas wafting through the kitchen. That’s why I decided to create this post—because I know how much we all crave that feeling of home-cooked goodness, especially when life gets busy.
If you’re someone who loves to whip up quick and delicious meals, you’re in the right place. Whether you’re a seasoned chef or just starting to explore the kitchen, these 29 mini chicken pot pie recipes with biscuits will definitely spark your creativity. They’re perfect for busy weeknights, casual gatherings, or even just a cozy night in when you need a little comfort food.
In this post, you’ll find recipes that are not only easy to make but also packed with flavor. Each one is designed to feel homemade, even if you’re short on time. You’ll learn how to create flaky biscuit tops that cradle a savory chicken filling, making each bite a warm hug for your taste buds. Plus, these mini pot pies are perfectly portioned, so you can enjoy them without the fuss of slicing into a larger pie.
Get ready to dive into a collection of dishes that are heartwarming, satisfying, and sure to impress. With easy-to-follow steps and tips for customization, you’ll be able to make these recipes your own. So, grab your apron, and let’s get cooking!
1. Classic Gluten-Free Chicken Pot Pie
Welcome to the cozy world of mini chicken pot pies! This classic gluten-free recipe is like a warm hug on a chilly day. Imagine the smell of buttery biscuits baking in your oven while you reminisce about family dinners. Each mini pie is packed with tender chicken and colorful veggies, making it a delightful treat for everyone at your table.
You can whip up eight of these delicious pies in under an hour. With just 20 minutes of prep and 30 minutes of baking, you’ll have a comforting meal ready to share. Each pie has about 300 calories, making it a satisfying option that won’t weigh you down.
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (like carrots, peas, and corn)
– 1/4 cup chicken broth
– 1/4 cup milk
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 cups gluten-free biscuit mix
– 1/2 cup cold butter, cubed
– 1/4 cup cold water
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the shredded chicken, mixed vegetables, chicken broth, milk, garlic powder, salt, and pepper. Stir until well mixed.
3. In another bowl, mix the gluten-free biscuit mix with the cold butter until crumbly. Slowly add cold water until a dough forms.
4. Roll out the dough and cut it into circles to fit your muffin tin.
5. Place the dough circles in greased muffin tins, fill them with the chicken mixture, and top with additional dough.
6. Bake for 25-30 minutes or until the tops are golden brown.
Tips:
– Use cold butter for flakier biscuits.
– Make it easier by using leftover chicken from last night’s dinner.
These mini chicken pot pies are a lovely way to enjoy a taste of home. They’re perfect for family gatherings, cozy nights in, or any occasion that calls for comfort food. Enjoy every bite!
2. Cheesy Chicken and Broccoli Pot Pie
Craving a comforting dish that warms your soul? Look no further than this Cheesy Chicken and Broccoli Mini Pot Pie! With each bite, you’ll experience the delightful combination of gooey cheese, tender chicken, and fresh broccoli. This dish not only satisfies your hunger but also brings a smile to your face. It’s a perfect way to enjoy a homemade meal without spending all day in the kitchen.
Ready to make this delicious treat? Here’s what you need to get started:
Servings: 12 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 310 per pie
Nutrition Information:
– Protein: 16g
– Carbs: 28g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, chopped
– 1 cup broccoli florets, steamed
– 1 cup shredded cheese (cheddar or mozzarella)
– 1/4 cup chicken broth
– 1/4 cup cream cheese
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chicken, steamed broccoli, shredded cheese, chicken broth, cream cheese, onion powder, and paprika. Stir until everything is evenly mixed.
3. Prepare the biscuit mix as per the package instructions. Roll it out and cut it into circles.
4. Grease your mini pie pans and place the biscuit circles as the crust. Fill each crust with the chicken mixture and top with another biscuit circle.
5. Bake for about 25 minutes, or until the tops turn a lovely golden brown.
Tips:
– Choose different types of cheese for unique flavors.
– Sprinkle breadcrumbs on top before baking for an extra crunch.
This cheesy chicken and broccoli mini pot pie is not just comfort food; it’s a delightful way to enjoy nutritious ingredients in a fun, bite-sized format. Perfect for family dinners or when you’re hosting friends, everyone will love digging into these delicious mini pies!
3. Spicy Chicken Curry Pot Pie
Looking for a meal that packs a punch? Try this Spicy Chicken Curry Mini Pot Pie! It combines the heartwarming classic of pot pie with the bold and zesty flavors of curry. If you love a little kick in your cooking, this dish will surely become a favorite.
Imagine biting into a flaky crust, only to find tender chicken mixed with creamy coconut milk and aromatic spices. This recipe offers 10 mini pies, each loaded with flavor and comfort. Perfect for gatherings or a cozy night in, these pot pies make every meal feel special.
Servings: 10 mini pies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: 350 per pie
Nutrition Information:
– Protein: 18g
– Carbs: 32g
– Fat: 15g
Ingredients:
– 2 cups cooked chicken, diced
– 1 cup diced potatoes, pre-cooked
– 1/2 cup coconut milk
– 2 tablespoons curry powder
– 1 tablespoon ginger, minced
– 1 teaspoon garlic, minced
– Salt to taste
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a pan, mix the chicken, potatoes, coconut milk, curry powder, ginger, garlic, and salt. Heat until everything is warmed through.
3. Prepare the biscuit mix according to the package instructions, then roll it out for your crust.
4. Grease mini pie pans and fill them with the curry chicken mixture. Cover with rolled-out crusts.
5. Bake for 30 minutes or until the tops are golden brown.
Tips:
– Use more or less curry to match your spice level.
– Pair with a dollop of yogurt to cool off the heat.
This Spicy Chicken Curry Pot Pie offers a unique twist that brings excitement to your dinner table. Dive into this delicious adventure today!
4. Mediterranean Chicken Pot Pie
Explore a taste of the Mediterranean with this delightful chicken pot pie. Packed with artichokes, olives, and tangy feta cheese, each bite brings a refreshing twist to the classic comfort food. It’s savory, satisfying, and perfect for those moments when you crave something special but easy to make.
You’ll love how quickly you can whip up these eight mini pies, with just 15 minutes of prep and 30 minutes in the oven. Each pie has about 280 calories, making it a guilt-free indulgence.
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup artichoke hearts, chopped
– 1/4 cup black olives, sliced
– 1/4 cup feta cheese, crumbled
– 1/2 cup chicken broth
– 1 teaspoon oregano
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, artichoke hearts, olives, feta, chicken broth, and oregano together until well combined.
3. Prepare the biscuit dough according to package directions and roll it out. Cut into rounds to form the crust.
4. Fill each mini pie pan with the chicken mixture, then top with the biscuit rounds.
5. Bake for 25-30 minutes or until the tops are golden brown.
Tips:
– Add sun-dried tomatoes for a burst of flavor.
– Pair with a fresh side salad for a balanced meal.
These Mediterranean chicken pot pies are not just delicious; they are a trip to the sunny shores of Greece. Enjoy the unique flavors that make every meal feel like a special occasion!
5. Herb-Infused Chicken Pot Pie
Ready to elevate your chicken pot pie game? This Herb-Infused Chicken Pot Pie recipe brings a delightful twist to a classic favorite. Infused with fresh herbs like thyme, rosemary, and parsley, each mini pie bursts with flavor. The aroma that fills your kitchen is simply irresistible, making it a heartwarming dish for family gatherings or cozy nights at home.
Servings: 10 mini pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 290 per pie
Nutrition Information:
– Protein: 17g
– Carbs: 28g
– Fat: 12g
Ingredients:
– 2 cups cooked chicken, diced
– 1/2 cup carrots, diced
– 1/2 cup celery, diced
– 1/4 cup fresh parsley, chopped
– 1 teaspoon fresh thyme
– 1 teaspoon fresh rosemary
– 1/4 cup chicken broth
– Salt and pepper to taste
– Gluten-free biscuit mix for crust
Instructions:
1. Begin by preheating your oven to 375°F (190°C).
2. In a mixing bowl, combine the diced chicken, carrots, celery, fresh herbs, chicken broth, salt, and pepper. Stir well to mix.
3. Prepare the biscuit dough according to package instructions, then roll it out for your pie tops.
4. Spoon the chicken mixture into mini pie pans. Cover each pie with the dough, pressing the edges to seal.
5. Bake for about 30 minutes, or until the tops are golden brown and flaky.
Tips for Success:
– Use fresh herbs for the best taste. They add a vibrant touch to your dish.
– Experiment with herbs like sage or dill to switch up the flavors.
– For a fun twist, serve these mini pies with a side of mixed greens or a light salad.
This recipe not only satisfies your taste buds but also fills your home with warmth and comfort. Each bite is a reminder of home-cooked goodness, making it perfect for sharing with loved ones. Enjoy your cooking adventure!
6. Buffalo Chicken Mini Pot Pies
If you crave a bit of spice, buffalo chicken mini pot pies are your answer! These delightful bites blend the comfort of classic pot pie with a zesty buffalo sauce kick. They’re perfect for game nights, family gatherings, or just a cozy evening at home. Plus, they’re easy to make and a crowd-pleaser!
Here’s what you need to whip up 12 mini pies:
Ingredients:
– 2 cups cooked chicken, shredded
– 1/4 cup buffalo sauce
– 1/2 cup blue cheese, crumbled
– 1/2 cup celery, diced
– 1/4 cup chicken broth
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine shredded chicken, buffalo sauce, blue cheese, diced celery, and chicken broth. Mix well.
3. Prepare your gluten-free biscuit dough according to package instructions, then roll it out for the crust.
4. Spoon the buffalo chicken mixture into mini pie tins, then cover with rolled-out biscuit dough, sealing the edges securely.
5. Bake for about 25 minutes or until the tops turn golden brown.
Tips:
– Adjust the amount of buffalo sauce to match your spice preference.
– Serve with a side of ranch dressing for dipping—it complements the heat perfectly!
These buffalo chicken mini pot pies are not just delicious; they add a fun twist to your pot pie tradition. With their spicy flavor and creamy filling, they’re sure to be a hit at your next gathering!
7. Veggie Lover’s Chicken Pot Pie
Dive into the delightful world of the Veggie Lover’s Chicken Pot Pie! This dish is perfect for those who crave a burst of flavors while being mindful of nutrition. Packed with colorful, fresh vegetables, it brings a rainbow of tastes to your table. Seasonal ingredients make this pot pie not only tasty but also a nourishing choice for any meal.
Imagine sinking your fork into a warm, flaky biscuit crust, revealing a hearty filling of tender chicken and vibrant veggies. Each bite offers a satisfying blend of textures and flavors. It’s not just a meal; it’s a celebration of wholesome ingredients.
Ready to whip up these delightful mini pies? Here’s how you can make them at home:
Servings: 10 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 260 per pie
Nutrition Information:
– Protein: 15g
– Carbs: 25g
– Fat: 10g
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup bell peppers, diced
– 1/2 cup zucchini, diced
– 1/4 cup corn
– 1/4 cup onion, diced
– 1/4 cup chicken broth
– 1 tablespoon Italian seasoning
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken with the diced bell peppers, zucchini, corn, onion, chicken broth, and Italian seasoning. Mix everything until well combined.
3. Prepare the biscuit dough according to package instructions, then roll it out to fit your mini pie pans.
4. Fill each mini pie pan with the chicken and veggie mixture. Cover them with the rolled biscuit dough, sealing the edges well.
5. Bake in the preheated oven for about 30 minutes or until the tops are golden brown.
Tips:
– Use seasonal vegetables for the freshest taste.
– Top with fresh herbs like parsley or basil before serving for an extra flavor kick.
This Veggie Lover’s Chicken Pot Pie is not just a meal; it’s a great way to sneak in extra nutrition while enjoying comforting flavors. Perfect for family dinners or meal prep, it’s a dish you’ll return to again and again!
8. Sweet Potato Chicken Pot Pie
Sweet potatoes bring a delicious twist to your classic chicken pot pie. Their natural sweetness complements the savory chicken and spices beautifully. Plus, they pack in nutrients, making this dish both comforting and healthy.
Imagine biting into a flaky biscuit crust, filled with tender chicken and creamy sweet potato goodness. It’s perfect for dinner or even a cozy lunch. You can easily prepare these mini pies in just 45 minutes, making them a great option for busy days.
Here’s how to make your very own Sweet Potato Chicken Pot Pies:
Servings: 8 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 280 per pie
Nutrition Information:
– Protein: 16g
– Carbs: 34g
– Fat: 10g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup sweet potato, mashed
– 1/2 cup carrots, diced
– 1/4 cup chicken broth
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, mashed sweet potato, diced carrots, chicken broth, cinnamon, and nutmeg. Stir until well mixed.
3. Prepare your biscuit dough according to package instructions. Roll it out for the crust.
4. Fill mini pie pans with the chicken and sweet potato mixture. Cover with the rolled-out crust, sealing the edges tightly.
5. Bake for 30 minutes or until the crust is golden brown.
Tips:
– Use canned sweet potatoes for a quicker prep time.
– Pair these mini pies with a fresh salad for a complete meal.
These Sweet Potato Chicken Pot Pies are not just tasty; they’re a fun way to enjoy a classic dish with a healthier spin. Enjoy this comforting meal with family or friends!
Fun fact: Sweet potatoes boost nutrients and bring natural sweetness to mini chicken pot pies with biscuits. That cozy combo keeps dinner under 45 minutes and still gluten-free-friendly.
9. BBQ Chicken Mini Pot Pies
Get ready to savor the flavors of a summer BBQ with these delightful BBQ chicken mini pot pies! They blend the sweet and tangy goodness of barbecue sauce with tender chicken, making them a hit for family dinners or gatherings. Each bite captures the essence of a backyard cookout, no matter the season.
These mini pies are not just tasty; they’re also easy to make! In less than an hour, you can whip up 12 of these crowd-pleasers. They’re perfect for parties, game days, or a comforting weeknight meal. The combination of flaky biscuit crust and savory filling will have everyone reaching for seconds.
Servings: 12 mini pies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 330 per pie
Nutrition Information:
– Protein: 17g
– Carbs: 29g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup BBQ sauce
– 1/4 cup onion, diced
– 1/4 cup corn
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the shredded chicken with BBQ sauce, diced onion, and corn until well combined.
3. Prepare your gluten-free biscuit dough according to package instructions. Roll it out and cut it into circles for the pie tops.
4. Spoon the BBQ chicken mixture into mini pie pans. Top each one with the biscuit crust.
5. Bake for 25 minutes or until the crust is golden brown and delicious.
Tips:
– Choose your favorite BBQ sauce to make it uniquely yours.
– Pair these pies with a side of coleslaw for a crunchy contrast.
These BBQ chicken mini pot pies are not just meals; they’re an experience! Enjoy the taste of summer anytime, bringing smiles and satisfied appetites to your table.
Fun fact: You can bake 12 BBQ chicken mini pot pies in under an hour, perfect for parties or game days. These bite-sized pies bring backyard barbecue vibes to any season—easy, crowd-pleasing, and totally shareable.
10. Apple Chicken Pot Pie
Surprise your taste buds with the delightful flavor of an Apple Chicken Pot Pie! This unique twist on a classic recipe combines tender chicken with sweet, juicy apples. The result? A scrumptious balance of savory and sweet that you’ll crave again and again. Perfect for family dinners or a cozy night in, these mini pies are sure to impress.
Imagine biting into a warm, flaky crust that gives way to a savory filling of chicken and apples, accented by a hint of cinnamon. It’s a comforting dish that’s both familiar and refreshing. Plus, it’s simple to make, so you can whip it up on a busy weeknight.
Let’s get cooking! Here’s how to make your very own Apple Chicken Pot Pies.
Servings: 8 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 270 per pie
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup apples, diced (choose a sweet variety like Fuji or Honeycrisp)
– 1/2 cup carrots, diced
– 1/4 cup chicken broth
– 1 teaspoon cinnamon
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, diced apples, carrots, chicken broth, and cinnamon. Stir until everything is well mixed.
3. Prepare the biscuit dough according to the package instructions, then roll it out to make your crust.
4. Spoon the chicken and apple mixture into mini pie pans, then cover with the rolled-out dough. Seal the edges by pinching them together.
5. Bake for 30 minutes, or until the tops are golden brown and the filling is bubbling.
Tips:
– Choose different apple types for various sweetness levels.
– Serve with a scoop of vanilla ice cream for a delightful twist on dessert.
Enjoy the comforting goodness of this Apple Chicken Pot Pie. It’s a dish that brings smiles to the table and warms the heart. Happy cooking!
11. Thai Coconut Chicken Pot Pie
Experience a taste of Thailand with this Thai Coconut Chicken Pot Pie! This delightful dish combines creamy coconut milk with aromatic Thai spices, creating a flavor explosion that will impress your family and friends. It’s a fun twist on traditional pot pie that’s both comforting and exotic.
Imagine biting into a warm mini pie, the rich coconut filling bursting with flavors that dance on your palate. You can whip up these mini pies in just under an hour, making them perfect for a weeknight dinner or a cozy gathering.
Here’s how to make them:
Servings: 10 mini pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 310 per pie
Nutrition Information:
– Protein: 18g
– Carbs: 26g
– Fat: 15g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup coconut milk
– 1/2 cup bell peppers, diced
– 1 tablespoon red curry paste
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, coconut milk, diced bell peppers, red curry paste, and chicken broth. Mix well until everything is nicely blended.
3. Prepare the gluten-free biscuit mix according to package instructions to create your crust. Roll it out on a floured surface.
4. Spoon the chicken and coconut mixture into mini pie tins. Cover with the biscuit dough, sealing the edges well.
5. Bake for about 30 minutes or until the tops are golden brown and delicious.
Tips:
– Adjust the amount of red curry paste to fit your spice tolerance.
– Add a sprinkle of fresh cilantro on top for a refreshing finish.
These mini pot pies are not just meals; they’re an adventure in cooking. They’re perfect for anyone looking to explore new flavors while enjoying the comforting feel of a homemade dish. Enjoy your culinary journey!
12. Taco Chicken Pot Pie
Craving a comforting meal that mixes your favorite flavors? Try this Taco Chicken Pot Pie! This delightful twist on a classic pot pie combines the savory taste of tacos with the warmth of a homemade dish. It’s a perfect crowd-pleaser for family dinners or casual get-togethers. Kids and adults alike will love digging into these mini pies filled with zesty chicken and topped with flaky biscuits.
You can whip up this recipe in just 50 minutes, making it a quick and satisfying option. Each pie comes in at about 340 calories, and they pack a punch with 20 grams of protein. Plus, you can customize the toppings to suit your taste. Top them with sour cream or fresh avocado for an extra burst of flavor!
Ingredients:
– 2 cups cooked, shredded chicken
– 1/2 cup salsa
– 1 tablespoon taco seasoning
– 1/2 cup shredded cheese
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the shredded chicken, salsa, taco seasoning, and cheese. Mix until everything is well blended.
3. Prepare your biscuit dough according to package instructions, then roll it out to create your pie crusts.
4. Spoon the chicken mixture into mini pie pans, then cover with the dough. Be sure to seal the edges well to keep the filling inside.
5. Bake your mini pot pies for 30 minutes, or until the tops turn golden brown.
Tips for Enjoyment:
– Add toppings: Top your taco pot pies with sour cream and diced avocado for a tasty finish.
– Boost nutrition: Toss in some black beans for extra fiber and nutrients.
With this Taco Chicken Pot Pie, you’ll have a fun and delicious meal that will keep everyone coming back for seconds. Enjoy your cooking adventure!
13. Rustic Chicken Herb Pot Pie
This Rustic Chicken Herb Pot Pie wraps you in warmth and flavor. Imagine sinking your teeth into a flaky biscuit crust filled with tender chicken and vibrant veggies. It’s an ideal dish for family dinners or those chilly nights when you crave something comforting. With fresh herbs bursting in every bite, this pot pie transforms simple ingredients into a delightful meal that feels like home.
Ready to make your own? Here’s what you need:
Servings: 12 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 300 per pie
Nutrition Information:
– Protein: 18g
– Carbs: 26g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, diced
– 1/2 cup carrots, diced
– 1/2 cup peas
– 1/4 cup chicken stock
– 1 tablespoon mixed herbs (thyme, oregano, rosemary)
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the diced chicken, carrots, peas, chicken stock, and mixed herbs. Stir until well combined.
3. Prepare the biscuit dough according to the package instructions, then roll it out to make the crust.
4. Fill your mini pie pans with the chicken mixture. Cover with the biscuit dough and seal the edges tightly.
5. Bake for 30 minutes, or until the crust turns golden brown and crispy.
Tips:
– Use fresh herbs for a more aromatic and flavorful pie.
– Toss in any leftover vegetables you have on hand for added nutrition and flavor.
This Rustic Chicken Herb Pot Pie is not just a meal; it’s a hug in a dish. Enjoy every bite and share the warmth with loved ones!
14. Creamy Alfredo Chicken Pot Pie
Treat yourself to the rich, creamy goodness of a creamy Alfredo chicken pot pie. This dish marries the comforting taste of homemade goodness with the ease of mini pies. Whether you’re hosting a gathering or simply craving a warm meal, these mini pot pies will satisfy your taste buds and heart alike.
Imagine crispy, golden biscuit crusts cradling a luscious filling of tender chicken, smooth alfredo sauce, and vibrant spinach. Each bite is a cozy hug, perfect for any occasion. You can whip up ten mini pot pies in just 45 minutes—ideal for busy weeknights or a special dinner.
Servings: 10 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 340 per pie
Nutrition Information:
– Protein: 20g
– Carbs: 28g
– Fat: 17g
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup alfredo sauce
– 1/2 cup spinach, chopped
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, alfredo sauce, chopped spinach, and chicken broth. Stir until well mixed.
3. Prepare your biscuit dough using the gluten-free mix, then roll it out for the crust.
4. Spoon the chicken mixture into mini pie pans, then cover with the biscuit crust. Be sure to seal the edges well!
5. Bake for 30 minutes, or until the crust turns a lovely golden brown.
Tips:
– Add more veggies like mushrooms or peas for added nutrition and flavor.
– Use store-bought alfredo sauce if you’re short on time.
This creamy Alfredo chicken pot pie is not just a meal; it’s a delightful experience. Perfect for any day of the week, it brings warmth and comfort to your table. Enjoy every bite!
15. Mini Chicken Pot Pie Sliders
Turn your next gathering into a culinary adventure with these delightful mini chicken pot pie sliders. They combine the classic comfort of chicken pot pie with the fun of sliders, making them a hit at any party or casual get-together. Imagine the warm, savory aroma wafting through your kitchen as they bake to golden perfection. Your guests will be impressed, and you’ll enjoy every bite!
These sliders are not only tasty but also easy to prepare. In just 50 minutes, you can whip up 16 sliders that pack a punch of flavor. The best part? You can customize them with your favorite toppings or dipping sauces. This recipe is perfect for busy weeknights or lazy weekends when you want something comforting without a lot of fuss.
Here’s how to make these scrumptious sliders:
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup mixed vegetables (like peas and carrots)
– 1/4 cup chicken broth
– Gluten-free slider buns
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, mixed vegetables, and chicken broth. Stir well to mix all the flavors.
3. Prepare the gluten-free biscuit dough according to package instructions. Roll it out and cut it into small rounds that will cover the slider buns.
4. On each slider bun, place a generous spoonful of the chicken and vegetable mixture. Top it with the biscuit dough round and seal the edges well.
5. Arrange the sliders on a baking sheet and bake for 30 minutes, or until the tops are golden brown.
Tips:
– Choose your favorite veggies to add a personal touch.
– Experiment with different sauces for dipping, like ranch or honey mustard.
– These sliders are perfect for game day or family movie night!
With each bite, you’ll enjoy the warm, comforting flavors reminiscent of home-cooked meals. These mini chicken pot pie sliders will surely become a staple in your recipe arsenal!
16. French Onion Chicken Pot Pie
Imagine combining the rich, savory taste of French onion soup with the comforting warmth of chicken pot pie. That’s exactly what you get with this delightful French Onion Chicken Pot Pie. The sweetness of caramelized onions pairs flawlessly with tender chicken, creating a dish that feels both cozy and special. Perfect for chilly evenings, it’s a meal that wraps you in comfort, making it ideal for family gatherings or a simple weeknight dinner.
Ready to make these mini pies? Here’s how you can whip them up in no time. With just 50 minutes from prep to oven, you can enjoy a delicious homemade meal that impresses without the fuss. Gather your ingredients, and let’s get started!
Servings: 10 mini pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 350 per pie
Nutrition Information:
– Protein: 18g
– Carbs: 28g
– Fat: 15g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup caramelized onions
– 1/2 cup beef broth
– 1 cup Swiss cheese, shredded
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine shredded chicken, caramelized onions, beef broth, and Swiss cheese. Stir until well mixed.
3. Prepare your biscuit dough according to package instructions, then roll it out for your pie tops.
4. Spoon the chicken mixture into mini pie pans. Cover with the rolled-out biscuit dough, sealing the edges nicely.
5. Bake in the preheated oven for about 30 minutes, or until the crust is golden brown.
Tips:
– Slowly caramelize your onions for a depth of flavor that shines.
– For a complete meal, serve these pies with a fresh garden salad on the side.
This French Onion Chicken Pot Pie is more than just a dish; it’s a warm hug on a plate. Enjoy every bite and the smiles it brings to your table!
17. Ranch Chicken Pot Pie
Get ready to impress your family with a delicious Ranch Chicken Pot Pie! This mini pie is not just comforting; it’s packed with familiar ranch flavors that everyone loves. The creamy filling combined with tender chicken and vibrant veggies makes it a go-to for busy weeknights. Plus, it’s easy to whip up in just 45 minutes!
Imagine biting into a golden crust that gives way to a warm, savory filling. The ranch dressing adds a burst of flavor that elevates this dish beyond ordinary pot pie. Perfect for serving at family dinners or cozy nights in, this recipe will become a staple in your kitchen.
Here’s how to make your own Ranch Chicken Pot Pie:
Servings: 10 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 340 per pie
Nutrition Information:
– Protein: 19g
– Carbs: 29g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup ranch dressing
– 1 cup mixed vegetables (carrots, peas, corn)
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, ranch dressing, and mixed vegetables until combined.
3. Prepare the biscuit dough according to package instructions and roll it out for the crust.
4. Spoon the chicken mixture into mini pie pans. Cover with the crust and seal the edges.
5. Bake for 30 minutes or until the crust turns a lovely golden brown.
Tips:
– Feel free to toss in extra herbs or spices for a flavor boost.
– Pair your pot pie with a fresh side salad for a balanced meal.
This Ranch Chicken Pot Pie will bring smiles to your dinner table, making every bite a delightful experience. Try it this week and watch it disappear!
18. Spinach and Feta Chicken Pot Pie
Are you looking for a healthier spin on the classic chicken pot pie? This Spinach and Feta Chicken Pot Pie is a perfect choice! With its creamy feta and fresh spinach, this dish bursts with flavor and adds a nutritional punch to your meal. It’s a delightful option for any time of the year, whether you’re serving it for a cozy dinner or a festive gathering.
Let’s get started with the details! Each mini pie is packed with shredded chicken, making it a hearty yet light choice. You’ll love how easy it is to prepare. In just 45 minutes, you can make eight mini pies that are not only tasty but also guilt-free, with only about 290 calories per pie.
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup fresh spinach, chopped
– 1/2 cup feta cheese, crumbled
– 1/4 cup chicken broth
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chicken, spinach, feta, and chicken broth. Stir until everything is well blended.
3. Prepare your gluten-free biscuit dough according to the package instructions. Roll it out for the crust.
4. Fill mini pie pans with the chicken mixture. Cover with the dough and seal the edges tightly.
5. Bake for 30 minutes or until the tops are golden brown and delicious!
Tips:
– Serve your pot pies with a dollop of Greek yogurt for extra creaminess.
– Opt for fresh spinach for the best taste.
These mini pies are not just a treat for your taste buds; they also make your kitchen smell divine while baking. Enjoy this light yet satisfying meal that can brighten up any table!
Keep it light without sacrificing flavor—these mini chicken pot pies with biscuits prove you can pack protein and greens into a cozy bite. Spinach and feta bring brightness and a healthier twist, perfect for weeknights or gatherings. Give it a try this week and taste the easy upgrade.
19. Creamy Mushroom Chicken Pot Pie
Imagine diving into a warm, creamy mushroom chicken pot pie that feels like a big hug on a chilly night. This delightful dish wraps tender chicken in a rich mushroom sauce, all tucked inside a flaky biscuit crust. It’s perfect for sharing with family or enjoying solo as a comforting treat.
This recipe makes 10 mini pies, so you can freeze extras for a quick meal later. With just 20 minutes of prep and 25 minutes of baking, you can whip these up even on a busy weeknight. Each pie packs about 320 calories, making it both satisfying and nourishing.
Nutrition Information:
– Protein: 19g
– Carbs: 28g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup mushrooms, diced
– 1/2 cup cream of mushroom soup
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, diced mushrooms, cream of mushroom soup, and chicken broth. Stir until everything is well combined.
3. Prepare your biscuit dough according to the package instructions and roll it out for the crust.
4. Fill mini pie pans with the chicken mixture, then top with the rolled-out dough. Make sure to seal the edges to keep all that delicious filling inside.
5. Bake for about 25 minutes, or until the tops are golden brown and flaky.
Tips:
– Add fresh herbs like thyme or parsley to brighten the flavors.
– Serve with a side salad for a complete meal that feels gourmet.
This creamy mushroom chicken pot pie will quickly become a family favorite. It’s delicious, easy to make, and perfect for any occasion! Enjoy the warmth and comfort it brings to your table.
20. Chicken and Leek Mini Pot Pies
Elevate your dinner with these delightful chicken and leek mini pot pies. The combination of tender chicken and sweet, aromatic leeks creates a flavor that feels gourmet yet comforting. You’ll impress your family or guests while keeping preparation simple and fun.
These mini pot pies are not only delicious but also easy to make. With a prep time of just 15 minutes and a total time of 45 minutes, you can whip up eight servings without a fuss. Each pie is approximately 300 calories, making them a satisfying choice for a cozy evening or a dinner party.
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup leeks, sliced (make sure to wash them well to remove grit)
– 1/4 cup chicken broth
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 375°F (190°C). This step is key for achieving that golden-brown crust.
2. In a skillet, sauté the sliced leeks over medium heat until they soften. This brings out their natural sweetness.
3. In a large bowl, mix the cooked chicken with the sautéed leeks and chicken broth. Stir well to combine.
4. Prepare the biscuit dough according to package instructions. Roll it out to create your crust.
5. Fill each mini pie pan with the chicken and leek mixture. Cover with the dough and seal the edges to keep all the deliciousness inside.
6. Bake for about 30 minutes or until the crust is golden and flaky.
Tips:
– Choose leeks that are firm and bright for the best flavor.
– Serve with a crisp glass of white wine to enhance the meal.
– These pies freeze well, so consider making extras for a quick meal later.
– For an extra touch, add herbs like thyme or parsley for added flavor.
These chicken and leek mini pot pies not only taste amazing but also bring a touch of elegance to your table. They are perfect for entertaining friends or enjoying a cozy night in, making every bite a moment to savor.
21. Indian Butter Chicken Pot Pie
Craving something comforting yet different? Try the Indian Butter Chicken Pot Pie! This dish combines the rich, creamy flavors of butter chicken with the warmth of a classic pot pie. It’s a delightful twist that will awaken your taste buds. Imagine biting into a flaky biscuit crust, revealing a savory filling that feels like a hug in a bowl.
Preparing this dish is quick and easy. You can whip up ten mini pies in about 50 minutes, perfect for a cozy family dinner or a fun gathering with friends. Each pie has around 340 calories, making it a delicious choice without breaking the calorie bank. Don’t forget to serve it with warm naan for an extra touch of comfort!
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup butter chicken sauce
– 1/4 cup peas
– Gluten-free biscuit mix for the crust
Instructions:
1. Preheat your oven to 375°F (190°C) to get it nice and hot.
2. Mix the shredded chicken, butter chicken sauce, and peas in a bowl. This is where the magic begins!
3. Prepare your biscuit dough as instructed on the package. Roll it out to create your crust.
4. Fill mini pie pans with the chicken mixture, then cover with the biscuit dough. Make sure to seal the edges well to keep the filling inside.
5. Bake for 30 minutes or until the tops are golden brown and inviting.
Tips for Success:
– Serve with naan bread for a complete meal that feels special.
– Adjust the spice levels to suit your taste. Want it spicier? Add some chili powder!
This Indian Butter Chicken Pot Pie is a wonderful way to enjoy classic flavors in a new format. Perfect for impressing guests or simply treating yourself, these mini pies deliver warmth and satisfaction with every bite!
22. Ginger Chicken Pot Pie
Craving something new for dinner? This Ginger Chicken Pot Pie offers a refreshing twist on a classic comfort food. With its warm, cozy filling and a zesty kick from ginger, each mini pie will invigorate your taste buds. It’s perfect for chilly nights or when you want to impress friends and family with your cooking skills without spending hours in the kitchen.
Imagine sinking your teeth into a flaky biscuit crust, filled with tender chicken and vibrant veggies. The ginger adds a unique flavor that makes this dish stand out. Plus, it’s easy to make! You can whip up a batch in no time, making this recipe a must-try for busy weeknights or casual gatherings.
Let’s dive into the details.
Servings: 10 mini pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 330 per pie
Nutrition Information:
– Protein: 18g
– Carbs: 28g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 teaspoon fresh ginger, minced
– 1/4 cup chicken broth
– 1/2 cup carrots, diced
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the shredded chicken, minced ginger, chicken broth, and diced carrots. Stir well to blend the flavors.
3. Prepare your biscuit dough according to the package instructions, then roll it out for the crust.
4. Fill your mini pie pans with the chicken mixture, then cover them with the biscuit dough, sealing the edges tightly.
5. Bake for about 30 minutes, or until the tops are golden brown.
Tips:
– Pair these pies with a cup of green tea for a delightful meal.
– Consider garnishing with fresh herbs like parsley or cilantro for added flavor and a pop of color.
This Ginger Chicken Pot Pie not only satisfies your hunger but also adds a twist to your dinner routine. Enjoy the cozy flavors and watch it become a new family favorite!
23. Chicken Pot Pie with a Twist of Lemon
Add a refreshing burst of flavor to your mini chicken pot pies with a delightful twist of lemon! This recipe takes the classic comfort food you love and infuses it with bright, zesty notes. Imagine sinking your teeth into a warm, flaky biscuit crust filled with tender chicken and a hint of citrus—simply irresistible!
This recipe serves 10 mini pies, making it perfect for family dinners or gatherings with friends. You can whip these up in about 50 minutes, including prep and cooking time. Each pie contains around 300 calories, so you can enjoy a hearty meal without the guilt.
Ingredients:
– 2 cups cooked chicken, shredded
– 1/4 cup fresh lemon juice
– 1/4 cup carrots, diced
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, lemon juice, diced carrots, and chicken broth. Stir until well mixed.
3. Prepare your biscuit dough according to package instructions and roll it out for the crust.
4. Fill your mini pie pans with the chicken mixture. Cover with the biscuit dough, sealing the edges to keep the goodness inside.
5. Bake for 30 minutes or until the crust is golden brown and crispy.
Tips:
– Garnish with lemon zest for an extra zing of flavor.
– Serve alongside a crisp green salad for a refreshing and balanced meal.
These lemon-infused mini chicken pot pies bring a unique twist to a beloved dish, making them perfect for any occasion. Enjoy the fresh flavors and embrace the comfort of homemade goodness!
24. Chicken and Potato Mini Pot Pies
Craving a cozy meal that feels like a warm hug? Try these Chicken and Potato Mini Pot Pies! They combine tender chicken and fluffy potatoes in a creamy filling, making them a go-to dish for any occasion. Perfect for family dinners or a comforting night in, these mini pies will surely please everyone around the table. Plus, they’re easy to whip up and can be customized to suit your taste!
Servings: 8 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 320 per pie
Nutrition Information:
– Protein: 18g
– Carbs: 30g
– Fat: 14g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup potatoes, peeled and diced
– 1/4 cup chicken broth
– 1/4 cup milk
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Boil the diced potatoes until tender. Drain and mash them with the milk.
3. In a bowl, combine the mashed potatoes with the shredded chicken and chicken broth for a creamy filling.
4. Prepare the biscuit mix according to the package instructions and roll it out for your crust.
5. Spoon the filling into mini pie pans. Cover each pie with the dough, sealing the edges well.
6. Bake for about 30 minutes or until the tops are golden brown.
Tips:
– Add herbs like thyme or rosemary for an extra flavor kick.
– Serve alongside steamed veggies for a balanced meal.
These Chicken and Potato Mini Pot Pies are not just filling; they’re an experience! Enjoy the savory blend of flavors while knowing you’ve created a dish that feels homemade and heartwarming.
25. Mini Chicken Pot Pie with Garlic Butter
Elevate your mini chicken pot pies with a delightful twist: garlic butter! This recipe brings a warm, savory flavor that will make every bite feel like a hug. Imagine the aroma of garlic filling your kitchen as these pies bake to golden perfection. They’re not just a meal; they’re comfort food that warms the soul.
Here’s how to create 10 delicious mini pies in just 45 minutes. You’ll need only a few simple ingredients, including shredded chicken and a gluten-free biscuit mix for the crust. These pies are perfect for a family dinner or as a tasty appetizer at your next gathering.
Ingredients:
– 2 cups cooked chicken, shredded
– 1/4 cup garlic, minced
– 1/2 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, minced garlic, and chicken broth. Stir until well blended.
3. Prepare the biscuit dough according to the package instructions. Roll it out to fit your mini pie pans.
4. Spoon the chicken mixture into each mini pie pan. Cover with the biscuit dough and seal the edges well.
5. Bake in the oven for about 30 minutes, or until the tops are golden brown and inviting.
Tips:
– Adjust the garlic to match your taste preferences. Want more flavor? Go for it!
– Serve your mini pies with a fresh salad or steamed veggies to create a balanced meal.
These mini chicken pot pies with garlic butter are sure to become a favorite. They offer rich flavors and a comforting texture, making them a go-to dish for any occasion. Enjoy the warmth and satisfaction they bring to your table!
26. Mini Chicken Pot Pie with Sage
Embrace the warm, comforting flavors of fall with these delightful Mini Chicken Pot Pies infused with sage. This recipe brings a touch of earthiness that can make any gathering feel special. With each bite, you’ll enjoy the aromatic taste of fresh sage paired with tender chicken, perfect for those chilly evenings spent with family or friends.
This recipe yields 10 mini pies, making it a great option for parties or family dinners. With just 15 minutes of prep time and 30 minutes of cooking, you can have a homemade dish that feels crafted with love. Each pie is about 310 calories, packed with 17 grams of protein, making it not just tasty but nourishing too.
Ingredients:
– 2 cups cooked chicken, shredded
– 1/4 cup fresh sage, chopped
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, fresh sage, and chicken broth until everything is evenly mixed.
3. Prepare your gluten-free biscuit dough according to package instructions, then roll it out to fit your mini pie pans.
4. Spoon the chicken and sage mixture into each mini pie crust, filling them generously.
5. Cover each pie with the rolled-out dough, sealing the edges to lock in all that delicious flavor.
6. Bake for 30 minutes or until the tops are beautifully golden brown.
Tips:
– Use fresh sage for the richest flavor.
– Pair these mini pot pies with roasted vegetables for a full meal.
These Mini Chicken Pot Pies with sage create a cozy atmosphere, perfect for celebrating togetherness during the colder months. Treat your loved ones to this simple yet satisfying dish, and watch as they savor every bite!
27. Mini Chicken Pot Pie with Cornbread Crust
Switch things up with a delightful mini chicken pot pie featuring a cornbread crust! This special twist adds a sweet, crumbly layer that perfectly complements the savory filling. Imagine biting into a warm pie with that irresistible cornbread aroma wafting through the kitchen. It’s not just a meal; it’s a cozy hug in pie form.
These mini pies are perfect for gatherings or a comforting family dinner. Plus, they’re surprisingly easy to make. You can whip up a batch in less than an hour. Let’s dive into the details and get cooking!
Servings: 8 mini pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 330 per pie
Nutrition Information:
– Protein: 16g
– Carbs: 30g
– Fat: 13g
Ingredients:
– 2 cups cooked chicken, shredded
– 1/2 cup corn
– 1 cup cornbread mix
– 1/4 cup chicken broth
– 1/4 cup milk
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, corn, chicken broth, and milk. Stir until everything is well mixed.
3. Prepare the cornbread mix according to the package instructions. Roll it out for the crust.
4. Fill your mini pie pans with the chicken mixture. Cover with the cornbread dough, making sure to seal the edges.
5. Bake for 30 minutes or until the crust turns golden brown.
Tips:
– Serve these mini pies with a side of chili for an extra hearty meal.
– They’re great for potlucks since they’re easy to transport.
This mini chicken pot pie with cornbread crust is not just a recipe; it’s an experience that will surely please your taste buds!
28. Mini Chicken Pot Pie with Sweet Peppers
Brighten up your dinner table with these delightful Mini Chicken Pot Pies featuring sweet peppers! Not only do they deliver a burst of flavor, but their colorful appearance will surely impress your family and friends. These pies blend tender chicken with the sweetness of peppers, creating a comfort food classic that feels homemade.
Imagine biting into a warm, flaky pastry filled with juicy chicken and crunchy peppers. The vibrant colors make each bite a feast for the eyes. Pinterest is full of similar recipes, but this version stands out for its simplicity and taste.
Ready to make your own? Here’s how you can whip up these mini pies without breaking the bank. Use frozen chicken or leftovers to save time. Store-bought gluten-free biscuit mix is a great budget-friendly option for the crust. This means you can enjoy a homemade meal that feels special without spending hours in the kitchen.
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup sweet peppers, diced (try red, yellow, and orange for a colorful mix)
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine shredded chicken, diced sweet peppers, and chicken broth. Stir until everything is well mixed.
3. Prepare the gluten-free biscuit dough according to package instructions. Roll it out to create your crust.
4. Fill each mini pie pan with the chicken and pepper mixture, then cover with the dough. Be sure to seal the edges to keep the filling inside.
5. Bake for about 30 minutes, or until the crust is golden brown and flaky.
Tips:
– Use colorful peppers for a beautiful presentation.
– Pair with a side salad to add freshness and balance to your meal.
– Experiment with spices like paprika or garlic powder to enhance flavor.
These Mini Chicken Pot Pies with Sweet Peppers will not only satisfy your hunger but also bring a burst of color to your dinner table. Enjoy every bite!
29. Mini Chicken Pot Pie with Asparagus
Spring is the perfect time to enjoy fresh flavors, and what better way to do that than with mini chicken pot pies featuring tender asparagus? These delightful little pies offer a lighter twist on the classic comfort food. You’ll love the combination of juicy chicken and crisp asparagus wrapped in a flaky biscuit crust—perfect for a cozy meal any day of the week.
To get started, gather your ingredients. This recipe serves eight mini pies, and you can whip them up in just 15 minutes of prep time. In no time, you’ll have a delicious dish that feels homemade!
Servings: 8 mini pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 290 per pie
Nutrition Information:
– Protein: 16g
– Carbs: 26g
– Fat: 11g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup asparagus, chopped
– 1/4 cup chicken broth
– Gluten-free biscuit mix for crust
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, chopped asparagus, and chicken broth. Stir until everything is well mixed.
3. Prepare the biscuit dough according to the package instructions, then roll it out for the crust.
4. Spoon the chicken and asparagus mixture into your mini pie pans. Cover each with the dough, sealing the edges well to keep the filling inside.
5. Bake in the preheated oven for 30 minutes, or until the tops are golden brown and crispy.
Tips:
– Use fresh asparagus for the best flavor and crunch.
– Serve with lemon wedges to add a zesty touch to the dish.
These mini chicken pot pies with asparagus are a fantastic way to celebrate the season’s bounty while enjoying the comfort of a homemade meal. They’re not just tasty; they’re also a fun dish to share with family or friends!
• Preheat oven to 375°F (190°C) for perfect baking.
• Choose fresh asparagus for better texture and taste.
• Seal pie edges tightly to prevent filling from leaking.
• Serve with lemon wedges for an extra flavor boost.
Conclusion
These 29 mini chicken pot pies with biscuits showcase the versatility of a beloved classic, providing a myriad of flavors and styles to suit any palate. From traditional favorites to unique twists, there’s something for everyone to enjoy!
Whether you’re hosting a dinner party or just looking for a comforting meal at home, these recipes are sure to impress. Experiment with different fillings and enjoy the warmth and satisfaction of homemade goodness in every delightful bite!
Frequently Asked Questions
What Ingredients Are Commonly Used in Mini Chicken Pot Pies with Biscuits?
Mini chicken pot pies with biscuits typically feature a delightful combination of chicken, vegetables like peas and carrots, and a creamy sauce. The biscuits serve as a delicious topping, adding a comforting touch.
Other common ingredients may include chicken broth, herbs like thyme or rosemary, and seasonings to elevate the flavor. Feel free to get creative and add your favorite veggies or spices!
Can I Make Mini Chicken Pot Pies Gluten-Free?
Absolutely! Making gluten-free mini chicken pot pies is easier than you might think. Simply substitute traditional biscuits with gluten-free biscuit mixes or use almond flour or coconut flour to create your own gluten-free biscuit dough.
Be sure to check that your chicken broth and any other ingredients are certified gluten-free to keep the entire dish safe for those with gluten sensitivities.
How Long Does It Take to Prepare Mini Chicken Pot Pies with Biscuits?
The prep time for mini chicken pot pies with biscuits is relatively quick, usually around 15-20 minutes, depending on how much chopping you need to do. Baking typically takes about 20-25 minutes until the biscuits are golden and the filling is bubbling.
This means you can enjoy these comforting savory pie dishes in less than an hour, making them a perfect weeknight dinner option!
Can I Freeze Mini Chicken Pot Pies for Later?
Yes, you can definitely freeze mini chicken pot pies for later enjoyment! Assemble the pies and freeze them before baking. Just make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
When you’re ready to eat, simply bake them straight from the freezer, adding a few extra minutes to the cooking time. It’s a fantastic way to have homemade comfort food on hand whenever you need it!
What Are Some Easy Variations of Mini Chicken Pot Pies?
There are so many fun variations of mini chicken pot pies! You can try using turkey or beef instead of chicken or mix in different veggies like broccoli, corn, or even mushrooms for added flavor. For a twist, consider adding spices like curry powder or using a cheesy biscuit topping instead of plain biscuits.
Feel free to experiment with different fillings to create your own signature mini pot pie recipes!
Related Topics
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