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Best Easy Mini Chicken Pot Pies for a Budget Friendsgiving

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These mini chicken pot pies are budget-friendly, kid-approved, and ready in under 45 minutes. Made with rotisserie chicken, frozen veggies, and refrigerated biscuits, they’re perfect for a casual Friendsgiving or a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 ounces cream cheese, softened
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1 cup frozen peas and carrots mix
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits total)
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Sprinkle the flour over the vegetables. Stir to coat evenly. Cook for 1-2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while whisking constantly. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk and whisk again. Bring to a gentle simmer.
  6. Add the softened cream cheese. Whisk until fully melted and incorporated. Season with dried thyme, salt, and pepper. Taste and adjust seasoning.
  7. Stir in the shredded chicken and frozen peas and carrots. Mix until well combined. Remove from heat.
  8. Open the can of refrigerated biscuits. Separate them, then cut each biscuit in half horizontally to make 16 thin rounds.
  9. Spoon the filling evenly into the prepared muffin tin cups, filling each about 3/4 full. Place one biscuit half on top of each cup, pressing down gently so the edges touch the filling.
  10. Brush the tops with the beaten egg wash. Sprinkle with flaky sea salt if using.
  11. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges. Let cool in the pan for 5 minutes before removing.

Notes

For a gluten-free version, use gluten-free all-purpose flour and gluten-free biscuit mix. For dairy-free, use vegan butter, unsweetened oat milk, and dairy-free cream cheese. If biscuit tops brown too quickly, tent with foil for the last 5 minutes. Let filling cool slightly before assembling to prevent soggy biscuits.

Nutrition

Keywords: mini chicken pot pies, Friendsgiving, budget-friendly, kid-friendly, rotisserie chicken, refrigerated biscuits, comfort food

Find it online: https://lolaspoon.com/best-easy-mini-chicken-pot-pies-for-a-budget-friendsgiving/