Menu Enter a recipe name, ingredient, keyword...


Mini Chicken Pot Pies


Google Ads
Rate this recipe 4.3/5 (11 Votes)
Mini Chicken Pot Pies 1 Picture


  • 2 cans of buttermilk biscuits
  • 1/2 stick butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 2 cups shredded chicken
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 1 cup of white wine (optional)
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp thyme, chopped
  • salt and pepper to taste
  • 16 ramekins


Adapted from


Step 1

Preheat oven to 350 degrees.
Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent.
Add chicken and stir. Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Add chicken broth, stirring constantly. Add wine, cream and frozen peas.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper and thyme to taste.
Top with buttermilk biscuits.
Bake until biscuits are golden brown, about 15 minutes.


Review this recipe