Description

Savor the comforting flavors of traditional chicken pot pie with these effortless bites, featuring flaky biscuit crusts filled with tender chicken, vibrant vegetables, and a creamy sauce. Perfect for busy weeknights or cozy gatherings, these delightful morsels offer a nostalgic taste of home-cooked goodness without the fuss. Easy to prepare and packed with flavor, they’ll impress your family and friends at any occasion.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup fresh mixed vegetables (carrots, peas, celery)
1 cup low-sodium chicken broth
½ cup heavy cream
1 can (16.5 oz) flaky biscuit dough
Salt and pepper to taste
1 tsp dried thyme

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Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin or line it with parchment paper.
In a skillet over medium heat, sauté diced chicken breasts seasoned with salt and pepper until cooked through (8-10 minutes). Remove from heat.
In the same skillet, cook chopped vegetables until tender (about 5 minutes). Add chicken broth and heavy cream; stir in thyme and adjust seasoning.
Roll out biscuit dough on a floured surface and cut into circles that fit muffin cups. Place each circle into a cup and fill with the chicken mixture.
Bake for 15-20 minutes or until biscuits are golden brown.
Remove from oven, let cool slightly before serving.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 11g
Cholesterol: 50mg