Yesterday was a cold and snowy day [the complete opposite of the day before] and I wanted something warm. I had this idea saved in my “must try sometime” pile for a long time, and decided to try it out yesterday.
I didn’t want to make a pie dough, and didn’t have a pre-made one on hand… so I used something I almost ALWAYS have in my fridge. Refrigerated biscuits. I use it in so many different ways, yet almost never just bake them as is for simple biscuits. You can find my biscuit recipe by clicking here.
For the “pot pie” filling, I used:
- Boneless Chicken, cut into tiny pieces.
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- Onion powder, to taste
- Cayenne pepper, to taste
- Chili powder, to taste
- Red pepper flakes, to taste
- Thyme, to taste
- Parsley, to taste
- 2 cup of chicken broth/stock
- 1 cup of 1% milk
- 2 tablespoons of cornstarch
- 3 cups of frozen mixed vegetables [mine had peas, corn, carrots, and beans]
Next time, I’d cut the chicken broth and milk in half because I was left over with some “filling” after 16 biscuits.
What I did was:
- Starting with the chicken: I seasoned mine with black pepper, garlic powder, paprika, onion powder, cayenne pepper, chili powder, red pepper flakes, thyme, and parsley. Spray your pan [so the chicken doesn’t stick] with non-stick cooking spray. Cook over low heat, until the chicken is cooked through.
- Meanwhile combineyour chicken broth/stock with milk over low heat. Season with black pepper, garlic powder and paprika.
- Combine about two tablespoons of cornstarch with a little water [just enough to dissolve the cornstarch]. Add this mixture to your milk/broth mixture and whisk over medium-high speed for a few minutes! This part helps gives that nice creamy milk color and texture we all love so much in chicken pot pie… without the fatness/heaviness of cream, half and half, etc. Tip: Make sure you continuously whisk to avoid lumps.
- Once your sauce/filling has thickened, add in your frozen vegetables [they will soften in the sauce and even more so in the oven] and your cooked chicken. Mix everything together.
To put together the mini pot pies:
- When I was almost ready to form the mini pot pies, I took the biscuits and rolled them each out so they were thinner and about twice the size they originally were.
- Spray your muffin pan with non-stick cooking spray so they come easily once baked.
- Line with one of the biscuit dough, pressing it in so it fits nicely and there is enough excess dough on top to “seal” them.
- Fill the biscuits with your filling, and seal them with your fingers.
- Bake in a preheated 350 degree oven for about 15 minutes.
You can see my Pot Pie recipe from last year’s Pi day by clicking here. On that link, you will also find how I make my chicken broth.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.