Individual Chicken Pot Pies are the best kind of comfort food that are easy to make and are also a great family dinner that you and your kids will love!
On the menu this week was chicken pot pie. I had it in my mind because pot pies were a topic of conversation a few weeks ago while we were on an extended family vacation. All the siblings were talking about how much they love pot pie and I realized it had been far too long since I made one. I typically make it with my own homemade all butter pie crust, but since our schedules are transitioning into chaos with soccer and homework and such, I decided to forego the dough making and use premade biscuit dough instead.
Now, I know I titled this “chicken” pot pies, but I actually used turkey breast instead. It really doesn’t matter which you use, and I thought chicken might lure you in better than turkey. I apologize for misleading you, but aren’t you glad you’re here? You can totally use fresh or frozen vegetables. I happened to use a mixture of both based on what I already had in my refrigerator. You can also use boxed or homemade broth based on what’s available.
You could totally just put the biscuit dough right on top, but I opted to flatten it out a bit to give my pot pie a lid. I also used the mini pie tins because I was going for nostalgia.
The end result is a tasty little meal that everyone will love.
Its perfect for busy school nights. You can even make them ahead of time and then just reheat them while you’re working on homework.
Individual Chicken Pot Pies
- 4 tablespoons butter
- 1 medium onion (chopped)
- 4 tablespoons flour
- 3 cups chicken broth
- 3 cups mixed vegetables (I used a mixture of corn, carrots, and peas - can be fresh or frozen and thawed)
- 2 cups cooked chicken breast (chopped)
- 16 ounces biscuit dough (8 biscuits)
- Preheat oven to 375 degrees F.
- In medium saucepan, cook onions in butter over medium high heat until they start to brown, about 5-10 minutes. Add the flour and stir well to combine into a roux. Allow to cook until the flour starts to smell wonderful, about 3-5 minutes. Add the broth and whisk well to fully combine. Allow gravy to thicken over the heat, stirring frequently.
- Add the vegetables to the gravy and cook until they are heated through and they start to soften. Add your meat and allow mixture to heat through.
- Add mixture to 6 mini pie tins (can be combined in casserole dish instead, but pie tins are more fun).
- Flatten six of the biscuits into disks that just about cover pie tins and loosely place them on top. You can either cook the remaining two biscuits on their own or divide up the dough onto the pot pies.
- Bake in preheated oven for 15-20 minutes until biscuits are golden brown.