I could create miniature chicken pot pie biscuits. Biscuits filled with creamy chicken and veggies and baked in a muffin pan for an easy finger-friendly dinner! Oh yes!That, my friend, was the birth of the cutest little chicken pot pies you’ll ever eat.
In a large skillet, over medium-high heat, melt the butter. Add the chopped veggies: onions, carrots, and celery. Saute for 5 minutes, stirring often, until the onion is translucent.
Make a well in the center of the veggies and add the minced garlic, salt, and pepper. Saute for 1 more minute until fragrant. Add the chicken and peas to the veggies.
Sprinkle the 1/4 cup of flour over the chicken and veggies. Make sure the filling is evenly coated with the flour. Stir in the broth and milk. Bring the filling to a boil, then reduce to a simmer. Simmer for 4-5 minutes, until the filing is thick. Sprinkle with fresh thyme. Set aside.
For the Biscuits:
Grease a muffin pan and set aside.
In a large bowl, whisk the flour, salt, and baking powder. Use a pastry cutter (or your hands) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.
Pour the milk into the flour mixture, stirring just until combined. Using your hands (gently kneading the dough if necessary), form the dough into a ball.
Sprinkle a surface with a small amount of flour. Roll the dough, on the floured surface, into a long rectangle. Be careful not to roll the dough too thin!
Using a large biscuit cutter cut out individual biscuits, then place each biscuit in the greased muffin pan, pressing the biscuit down and pulling the sides of the biscuits to cover the sides of the muffin pan.
To Assemble:
Fill each biscuit with 1 tablespoon (or more) of chicken and veggie filling. Note: The amount of filling you use will vary with the size of your muffin pan.
Bake for 12-15 minutes, until the biscuits are golden on the edges. Serve warm with chopped thyme leaves for a garnish.
Notes
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