You are going to love how easy it is to whip this dish together, plus the result is too cute for words. Everybody at the table can have their own mini portion of this classic Southern favorite.
Mini chicken pot pies
1 can ready made biscuit dough
1 tablespoon canola or vegetable oil
1 pound chicken breast cut into ½ inch cubes
3 tablespoon butter
½ cup onion small diced
4 cloves garlic minced
½ cup flour
3 cups milk
1 teaspoon salt
½ teaspoon pepper
1 cup frozen vegetable mix (peas, carrots, etc.)
Preheat oven to 400°F.
Grease muffin tin with spray, oil or butter. Then set aside.
Put a large sauté on medium high heat. Add in oil. When oil becomes hot, add in chicken. Sauté chicken for 5-10 minutes until fully cooked. When chicken is done, remove from pan and set aside.
Using the same pan used for the chicken, put on medium heat. Add in butter. When butter is melted, add in onion and garlic. Sauté for 3-5 minutes until onions are tender. Adjust heat as needed.
Add flour into pan to make a roux. Cook roux for 3-5 minutes, being sure to stir the entire time to prevent burning.
When roux is ready, slowly whisk in milk. Mix well, making sure there are no lumps.
Add in salt, pepper, and frozen vegetables. Mix, and allow to simmer on low for 5-10 minutes until thickened. Be sure to stir frequently during this time.
While sauce is simmering, portion out biscuit dough for each each individual cupcake tin. Press the dough into each mold. Being sure dough is up against the sides of the tin to create a little cup.
When sauce has thickened, turn off heat, and mix in chicken. Spoon mixture into each biscuit cup.
Bake in oven for 15-20 minutes until dough is completely cooked through.
Allow to cool for 10 minutes. Then serve.