Mini Chicken Pot Pie Bites
Try this Mini Chicken Pot Pie Bites recipe, or contribute your own.
Try this Mini Chicken Pot Pie Bites recipe, or contribute your own.
- Carbohydrate 2.15701966089569 g
- Cholesterol 66.6503125019844 mg
- Fat 14.066381156519 g
- Fiber 0.555994852182961 g
- Protein 16.2360427140861 g
- Saturated Fat 4.4960077067104 g
- Serving Size 1 1 Serving (112g)
- Sodium 99.9012951967726 mg
- Sugar 1.60102480871273 g
- Trans Fat 1.19413487368572 g
- Calories 204 calories
Step-by-step
- Add vegetables to a medium saucepan and add water to cover. Bring to a soft boil and cook until the veggies are softened, about 5 minutes.
- Whisk in the butter, flour, chicken broth, and milk and cook on medium-low heat till thickened, about 10 minutes.
- Add in salt, pepper, and garlic salt.
- Stir in the chicken.
- Spray a muffin tin with cooking spray and press the biscuit into the bottom and sides of the tin.
- Spoon about 1-2 tbsp of the filling into the center of each biscuit.
- Bake for 13-15 minutes or until the biscuits are golden brown.
- Enjoy hot!
Mini Chicken Pot Pie Bites: A Weeknight Winner
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for anything else feels like a luxury. That's why I'm always on the hunt for quick, easy, and delicious recipes that don't sacrifice flavor. These Mini Chicken Pot Pie Bites are my latest obsession – they're perfect for a weeknight dinner, a potluck contribution, or even a quick and satisfying lunch. The best part? They're surprisingly simple to make, even on my busiest days.
The beauty of this recipe lies in its versatility. Feel free to adjust the vegetables to your liking – broccoli, mushrooms, or even corn would be delicious additions. I often use leftover roasted chicken to save even more time, but using pre-cooked rotisserie chicken works equally well. The creamy, savory filling, encased in flaky biscuit crust, is the perfect comfort food, especially on a chilly evening. My kids absolutely devour them, and let's be honest, sometimes that's the highest compliment a recipe can receive!
Beyond their convenience, these mini pot pies are also a great way to sneak in some extra vegetables. Carrots, celery, and peas might not be the most exciting ingredients on their own, but hidden inside a crispy, buttery crust, they're a delightful surprise. This makes them a perfect option for picky eaters, too! It's a win-win – a delicious and healthy meal that the whole family will enjoy.
I often make a double batch on Sundays and freeze half for those particularly hectic mid-week evenings. Simply pop them in the oven straight from the freezer and enjoy a home-cooked meal without the fuss. This saves me so much time and stress during the week, and knowing I have a delicious, ready-to-eat meal waiting in the freezer is a huge weight off my shoulders.
Tips and Tricks for Success:
- Use pre-cooked chicken: This is a major time-saver. Rotisserie chicken or leftover cooked chicken works perfectly.
- Don't overcook the vegetables: You want them tender-crisp, not mushy.
- Make it your own: Feel free to experiment with different vegetables and seasonings. A sprinkle of herbs like thyme or rosemary would add a lovely depth of flavor.
- Freeze for later: Bake completely, cool, and freeze for a quick weeknight meal.
These Mini Chicken Pot Pie Bites are more than just a recipe; they're a testament to the power of simple, delicious meals that can bring a family together, even amidst the chaos of daily life. So next time you're looking for a quick and easy dinner solution, give this recipe a try – you won't be disappointed!
