Mini Chicken Pot Pies
A delicious and simple recipe made with canned biscuit dough. The perfect freezer friendly snack!
Servings 8 pot pies
Calories 287kcal
Equipment
- 1 Muffin tin (sprayed with nonstick)
Ingredients
- 1 can biscuit dough (8 count)
- 2 tbsp butter
- 1.5 tbsp flour
- 1/4 tsp salt (omit if using salted butter)
- 1/8 tsp pepper
- 1/3 cup chopped carrots
- 1/3 cup chopped
- 1/3 cup chopped onions
- 1 tsp fresh chopped thyme
- 1 cup precooked chopped chicken (leftover rotisserie chicken works great!)
- 1/2 cup chicken stock
- 1/4 cup frozen peas
Instructions
- Preheat oven to 350 degrees fahrenheit.
- In a saucepan, melt butter, then sauté carrots, onion and celery. Once tender, add thyme, salt and pepper & stir. Next, add flour, and whisk until combined with the veggies and flour is translucent.
- Add chicken stock, and whisk until fully combined. Remove from heat, add chicken and peas, stir and set aside.
- Gently roll out each biscuit using a rolling pin, and place it in the greased muffin tin.
- Add about 2-3 tbsp of the chicken pot pie filling to the center of each pot pie.
- Bake pot pies for 15 minutes, or until golden brown. Allow to cool for 10 minutes before serving.
Nutrition
Calories: 287kcal | Carbohydrates: 31g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 658mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg