Go Back
Comfort food holds a special place in our hearts and kitchens, often evoking cherished memories of home, family gatherings, and the warmth of shared meals. Among the myriad of comforting dishes, chicken pot pie stands out as a quintessential favorite. Its creamy filling, tender chicken, and flaky crust create a harmonious blend of flavors and textures that soothe the soul. Today, we introduce a delightful variation of this beloved classic: Mini Chicken Pot Pie Biscuit Bowls. Not only do these bite-sized creations encapsulate the essence of traditional chicken pot pie, but they also offer a modern twist that makes them perfect for busy weeknights or festive family gatherings.

Mini Chicken Pot Pie Biscuit Bowls

Discover the ultimate comfort food with Mini Chicken Pot Pie Biscuit Bowls! This delicious twist on a classic dish features flaky biscuit dough as the perfect vessel for a creamy chicken and vegetable filling. Ideal for busy weeknights or festive gatherings, these individual servings are quick to prepare and incredibly satisfying. Enjoy the rich flavors and warm memories they bring to the dinner table, making every bite a comforting experience.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)

1 cup chicken broth

1 cup cream of chicken soup (store-bought or homemade)

1½ teaspoons garlic powder

1½ teaspoons onion powder

1 teaspoon dried thyme

½ teaspoon black pepper

1 package refrigerated biscuit dough (approximately 16 oz, flaky variety recommended)

1 cup shredded cheddar cheese (optional, for extra flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Filling: In a large mixing bowl, combine the shredded or diced cooked chicken with the frozen mixed vegetables. Pour in the chicken broth and cream of chicken soup. Add the garlic powder, onion powder, dried thyme, and black pepper. Mix everything thoroughly until well combined. Set this mixture aside for the flavors to meld.

      Roll Out Biscuit Dough: Open the package of refrigerated biscuit dough. On a lightly floured surface, take each biscuit and roll it out into a larger circle, about 5 inches in diameter. This will form the base of your bowls.

        Grease the Muffin Tin: Take a muffin tin and lightly grease it with cooking spray or soften butter to prevent the biscuit bowls from sticking.

          Form the Bowls: Carefully press each rolled-out biscuit into a muffin cup of the prepared tin. Make sure to gently press the dough into the bottom and sides to create a bowl shape that extends just above the edge of the muffin cup.

            Fill the Biscuit Bowls: Using a spoon, fill each biscuit bowl with the chicken and vegetable mixture until they’re about three-quarters full. If you like, add a sprinkle of shredded cheddar cheese on top for an extra cheesy delight.

              Bake the Bowls: Place the filled muffin tin into the preheated oven and bake for 18-20 minutes. Keep an eye on them until the biscuit dough turns golden brown and is fully cooked through.

                Cool and Serve: Once baked, carefully remove the muffin tin from the oven. Allow the mini pot pies to cool in the tin for about 5 minutes. After cooling, gently lift each biscuit bowl out of the tin.

                  Garnish and Enjoy: Before serving, sprinkle the tops with freshly chopped parsley for a burst of color. Serve warm to family and friends and savor the delightful flavors of your Mini Chicken Pot Pie Biscuit Bowls!

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 8 servings