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There's something inherently comforting about a traditional chicken pot pie. The warm, creamy filling paired with a flaky, golden crust is a dish that evokes memories of home-cooked meals and family gatherings. It’s a dish that many people crave, especially during the colder months or when seeking a sense of nostalgia. However, as our lives become busier, the classic chicken pot pie can sometimes feel a bit daunting to prepare from scratch. Enter the Mini Chicken Pot Pie Biscuit Cups—an innovative and delightful twist on this beloved recipe that retains all the comforting flavors while simplifying the preparation process.

Mini Chicken Pot Pie Biscuit Cups

Discover the heartwarming delight of Mini Chicken Pot Pie Biscuit Cups, a modern twist on a classic favorite. These individual servings feature a flaky biscuit shell filled with a creamy chicken and vegetable blend, making them perfect for busy weeknights or family gatherings. With simple ingredients and easy preparation, you'll create a comforting dish that both adults and kids will love. Enjoy the nostalgic flavors of chicken pot pie in a fun, portable format that’s ideal for sharing and satisfying everyone at the table!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup mixed vegetables (peas, carrots, corn)

1/2 cup onion, finely diced

1 clove garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 can refrigerated biscuit dough (8-count)

1 egg, beaten (for egg wash)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's ready for baking your delicious pie cups.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until the onion becomes translucent, which should take about 3-4 minutes.

      Incorporate Chicken and Vegetables: Stir in the shredded chicken and mixed vegetables into the skillet. Mix well to combine all the flavors.

        Create the Creamy Sauce: Pour in the chicken broth and heavy cream. Season with dried thyme, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 5 minutes. Once thickened, remove from heat.

          Prepare Biscuit Cups: While your filling simmers, take a muffin tin and generously spray it with non-stick cooking spray. Open the can of biscuit dough and separate it into 8 individual biscuits. Roll each biscuit into a flat circle, aiming for a thickness of about 1/4 inch.

            Shape the Biscuit Cups: Carefully press each rolled biscuit round into a muffin tin, ensuring it covers both the bottom and sides to form a cup shape.

              Fill the Cups: Evenly distribute the creamy chicken and vegetable mixture into each biscuit cup, filling them nearly to the top without overflowing.

                Apply Egg Wash: With a pastry brush, lightly coat the edges of the biscuit cups with the beaten egg. This will give them a beautiful golden finish as they bake.

                  Bake to Perfection: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuit tops are golden brown and fully cooked.

                    Garnish and Serve: After baking, remove the muffin tin from the oven and allow the cups to cool for a few minutes. Before serving, sprinkle with finely chopped fresh parsley for a pop of color and freshness.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 8 servings

                        - Presentation Tips: Consider serving these mini pot pie cups on a rustic wooden board to enhance their cozy appeal. Pair with a side salad for a complete meal!