Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/3 cup onion, diced
1/3 cup celery, diced
2 tablespoons unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
Salt and pepper, to taste
1/2 teaspoon garlic powder (optional)
1/2 teaspoon dried thyme or poultry seasoning (optional)
1 can (16.3 oz) refrigerated biscuit dough (8 count)
Nonstick cooking spray
Instructions
- Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with nonstick spray. - Prepare the filling:
In a large skillet, melt butter over medium heat.
Add onion and celery; sauté until soft (about 3–4 minutes).
Stir in flour and cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth and milk until smooth.
Bring to a simmer and cook until thickened (about 3–5 minutes).
Stir in chicken, mixed vegetables, salt, pepper, and seasonings.
Remove from heat and let cool slightly.
- Assemble the mini pies:
Separate the biscuit dough and flatten each piece into a 4-inch circle.
Press each biscuit into the prepared muffin cups, making sure it comes up the sides to form a cup.
Spoon the chicken mixture evenly into each biscuit cup (about 2–3 tablespoons each).
- Bake:
Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
Let cool for a few minutes before removing from the pan.
- Serve:
Enjoy warm as a main dish or snack! These reheat well for lunchboxes or quick dinners.
🧊 Storage Tips
Refrigerate: Store leftovers in an airtight container up to 3 days.
Freeze: Wrap individually and freeze for up to 2 months. Reheat in a 350°F oven for 15–20 minutes.