Description
Home cooks adore this quick chicken pot pie nestled in flaky Grands biscuits. Comfort dinner comes together effortlessly with pantry staples you’ll savor down to the last delicious bite.
Ingredients
Scale
- 16.3 oz (462 g) refrigerated grands biscuits (8 count)
- 1 cup cooked shredded chicken
- 1 cup frozen peas and carrots
- ¼ cup (57 g) unsalted butter
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsps all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp dry thyme
Instructions
- Preparation: Preheat oven to 350°F and generously spray a 12-cup muffin tin with cooking spray to ensure easy release.
- Vegetable Sauté: In a large skillet, melt butter over medium-high heat until golden, then add onions, peas, carrots, and garlic. Cook until vegetables soften and onions become translucent, about 3-4 minutes.
- Flour Coating: Dust the vegetable mixture with all-purpose flour, stirring constantly to create a smooth, lump-free base that will help thicken the filling.
- Chicken Integration: Fold in cooked, shredded chicken, ensuring even distribution throughout the vegetable mixture.
- Cream and Seasoning: Pour heavy cream into the skillet, then season with kosher salt, black pepper, and dried thyme. Stir to combine and allow the mixture to simmer until it reaches a rich, creamy consistency.
- Biscuit Preparation: Gently flatten each Grands biscuit on a clean surface, stretching to approximately 5 inches in diameter to fit muffin cups completely.
- Filling and Baking: Press flattened biscuits into muffin cups, fill evenly with chicken mixture, and bake for 15-17 minutes until biscuit edges turn golden brown and crispy.
- Serving: Remove from oven, let rest for 2-3 minutes, then carefully extract individual pot pie biscuits using an offset spatula or butter knife. Serve warm and enjoy.
Notes
- Prep Surface Strategically: Use a clean, lightly floured surface when flattening biscuits to prevent sticking and ensure smooth, even dough.
- Check Chicken Moisture: Ensure shredded chicken isn’t too wet to maintain proper filling consistency and prevent soggy biscuit bottoms.
- Manage Cream Thickness: Simmer filling mixture carefully to achieve perfect creamy texture without becoming too runny or too thick.
- Monitor Baking Closely: Watch biscuit edges carefully during last 3-5 minutes of baking to prevent over-browning or burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg