Get ready to transform your dinner game with these irresistible Mini Ranch Biscuit Chicken Pot Pies that combine the ultimate comfort of a classic pot pie with a fun, bite-sized twist! Imagine golden, flaky biscuit shells packed with tender chicken, colorful vegetables, and a creamy ranch dressing that will make your taste buds dance. These mini pot pies are not just a meal – they're a culinary adventure that's perfect for busy weeknights, weekend gatherings, or when you simply want to impress your family and friends with a delicious homemade treat.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can refrigerated biscuit dough
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, combine the diced cooked chicken, mixed vegetables, ranch dressing, shredded cheddar cheese, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Open the refrigerated biscuit dough and separate each biscuit. Using your fingers, gently press and stretch each biscuit to create a larger, thinner circle that will line the muffin cups completely.
- Carefully press each stretched biscuit dough into the muffin tin cups, ensuring the dough covers the bottom and sides of each cup, creating a small pie shell.
- Spoon the chicken and vegetable mixture evenly into each biscuit-lined muffin cup, filling them almost to the top.
- If desired, sprinkle additional cheese on top of each mini pot pie for extra flavor and golden browning.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the biscuit edges are golden brown and the filling is heated through.
- Remove from the oven and let the mini pot pies cool in the tin for 5 minutes to set.
- Carefully remove the mini pot pies from the muffin tin using a small offset spatula or knife to help loosen the edges.
- Serve warm and enjoy your Mini Ranch Biscuit Chicken Pot Pies!
Tips
- Ensure your chicken is well-cooked and diced into uniform small pieces for even distribution.
- Use pre-cooked or rotisserie chicken to save time and add extra flavor.
- Don't overstretch the biscuit dough – gently press it to maintain its structure.
- For a crispy top, sprinkle a little extra cheese during the last 5 minutes of baking.
- Let the pot pies rest for 5 minutes after baking to help them set and make removal easier.
- If you want a spicier version, add a dash of hot sauce or red pepper flakes to the filling.
- These mini pot pies can be prepared ahead of time and refrigerated before baking – perfect for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 14g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: mg
