Go Back
To create the perfect biscuit dough for your mini chicken pot pie bowls, start by gathering your ingredients: all-purpose flour, baking powder, baking soda, salt, unsalted butter, and buttermilk. The key to achieving light and flaky biscuits lies in the mixing technique.

Mini Chicken Pot Pie Biscuit Bowls

Discover the heartwarming charm of Mini Chicken Pot Pie Biscuit Bowls – a delightful twist on a classic comfort food. Bursting with savory chicken and fresh veggies, all nestled in a light and flaky homemade biscuit bowl, these mini pot pies are perfect for family dinners and gatherings. Whether you're a seasoned cook or a newcomer in the kitchen, this easy-to-follow recipe will impress your guests and satisfy every craving. Join the culinary adventure and make memorable moments around the table.
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Filling:

2 cups cooked chicken, shredded or diced

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

1/2 cup chicken broth

1/2 cup heavy cream

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped fresh parsley (optional)

For the Biscuit Bowls:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup cold unsalted butter, cubed

1 cup buttermilk

Cooking spray for greasing

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat olive oil and butter over medium heat.

      - Add the chopped onion and minced garlic, sauté until onion is translucent, about 3-5 minutes.

        - Stir in the cooked chicken, frozen mixed vegetables, thyme, salt, and pepper. Mix well.

          - Pour in the chicken broth and heavy cream, stirring to combine. Let simmer for about 5-7 minutes until heated through and slightly thickened. If desired, stir in fresh parsley. Set aside.

            Make the Biscuit Bowls:

              - Preheat your oven to 400°F (200°C) and prepare a muffin tin by lightly greasing it with cooking spray.

                - In a mixing bowl, whisk together the flour, baking powder, and salt.

                  - Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

                    - Pour in the buttermilk, stirring just until combined to form a dough. Be careful not to overmix.

                      - On a lightly floured surface, roll out the dough to about 1/2-inch thick. Cut out circles using a biscuit cutter or a glass, aiming for a size that will fit into the muffin tin cups.

                        - Gently press each circle of dough into the bottom and up the sides of the muffin tin cups to create bowls.

                          Assemble and Bake:

                            - Fill each biscuit bowl with the prepared chicken filling, packing it gently but not overflowing.

                              - Bake in the preheated oven for 15-20 minutes or until the biscuit tops are golden brown and flaky.

                                - Remove from the oven and allow to cool slightly before gently removing from the muffin tin with a spoon.

                                  Serve:

                                    - Serve warm. Enjoy these delightful mini chicken pot pie biscuit bowls with a sprinkle of fresh parsley on top for presentation!

                                      Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 12 servings