Mini Chicken Pot Pie Biscuit Bowls: The Cozy Comfort Dish Everyone Will Love
There are some recipes that just stop you in your tracks the moment you see them — and these Mini Chicken Pot Pie Biscuit Bowls are exactly that kind of dish. Creamy, savory chicken and vegetable filling nestled inside golden, fluffy biscuit cups make for a meal that feels like a warm hug on a plate. Whether you’re feeding a picky crowd, trying to coax a loved one into eating something nourishing, or simply want a weeknight dinner that feels special, this recipe delivers every single time.
These little individual pot pies are not only adorable but incredibly practical. Each person gets their own perfectly portioned cup, the biscuit crust bakes up beautifully golden on the outside while staying soft and pillowy on the inside, and the filling is rich, hearty, and deeply satisfying. Once you make these, they will absolutely earn a permanent spot in your recipe rotation.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1/2 cup frozen corn kernels
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 can (16 oz) refrigerated jumbo biscuits (8 biscuits)
- 1/2 cup shredded cheddar or mozzarella cheese (optional, for topping)
- Non-stick cooking spray
Equipment You Will Need
- Standard muffin tin or individual small oven-safe ramekins
- Medium saucepan
- Wooden spoon or silicone spatula
- Rolling pin (optional)
- Measuring cups and spoons
Method
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