Cheesy Biscuit Pot Pies

This meal is super simple. It involves a can of biscuits, a bag of frozen vegetables, seasoned and seared chicken and melted Cheddar cheese. And because they're mini pot pies, the cute meter is practically shattered. You don't even have to grease the ramekins. The biscuits have flecks of butter in them that'll keep them easy to pop out.
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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

1 tablespoon extra-virgin olive oil

2 boneless skinless chicken breasts

1 tablespoon Italian seasoning

Kosher salt

One 12-ounce package frozen mixed vegetables, thawed

1/3 cup milk

2 teaspoons all-purpose flour, plus more for dusting

One 16.3-ounce tube refrigerated biscuit dough (8 biscuits)

2 cups grated white Cheddar (about 8 ounces)

Fresh flat-leaf parsley, for garnish

Directions

Special equipment:
Eight 6-ounce ramekins.
  1. Preheat the oven according to the temperature on the biscuit tube.
  2. Heat the oil in a medium skillet over medium-high heat. Sprinkle the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 minutes. Transfer the chicken to a plate and let rest a few minutes, then give it a good chop.
  3. Combine the chicken with the vegetables, milk, flour and some salt in a large bowl.
  4. Roll out each biscuit on a lightly-floured surface until about 5 inches wide, then lightly press each one into a ramekin. Evenly fill each ramekin with the chicken and veggie mixture, then top with the cheese. Bake until the cheese starts to brown and bubble and the biscuit dough is cooked through, 25 to 30 minutes. Garnish with the parsley.
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