Mini Chicken or Turkey Pot Pies with Biscuit Topping
Use up leftover Thanksgiving turkey or rotisserie chicken in these quick, easy, and delicious individual pot pies. Top each pie with a round of refrigerated biscuit dough, which bake up rich and flaky and golden. If you don’t have any leftover chicken you can just cook up a couple boneless skinless chicken breasts for an equally tasty dish.
These little pot pies are complete meals in themselves, with fresh vegetables and chicken or turkey in a creamy gravy. When we make this recipe for dinner everyone cleans their plate!
Feel free to adapt this recipe to whatever you happen to have on hand—other vegetables you can use include broccoli, cubed new potatoes, and sliced mushrooms. Dried herbs may be substituted for fresh—use half the amount indicated in the recipe.
If you don’t have ramekins, you can make one large pot pie in a casserole dish and layer the biscuits over the top; cooking time may vary from that indicated.
- 2 cups cooked turkey or chicken, diced
- 4 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 large stalk celery, diced
- ½ cup frozen or fresh green peas
- ½ cup green beans, fresh or frozen, cut into 1-inch pieces
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon flat leaf (Italian) parsley, finely chopped
- 2 tablespoons flour
- 2 teaspoons Dijon mustard
- 1-1/2 cups low sodium chicken broth
- ½ cup half-and-half or whole milk
- Salt and fresh ground pepper to taste
- 1 can refrigerated buttermilk biscuits (we used the ones from Trader Joes)
- 1 egg plus a few teaspoons water (optional)
Preheat your oven to 350º. Heat olive oil in a heavy frying pan over medium-high heat. When hot, add onions, carrot, and celery. Reduce heat to medium and sauté vegetables until soft, about 10 minutes. Add chopped rosemary and sage and cook for another minute, then sprinkle in flour and stir to combine with vegetables. Cook for another 2 minutes.
Slowly pout in chicken broth and stir until smooth, making sure that flour is incorporated. Bring to a boil—mixture will start to thicken. Add half-and-half and stir until smooth, then add peas, green beans, parsley, and Dijon mustard. Season to taste with salt and pepper.
Reduce heat to low and let cook until vegetables are tender. Stir in cooked chicken or turkey and cook until just heated through.
Ladle mixture into individual ovenproof ramekins, taking care to not overfill.
Separate biscuits and roll each one out on a floured surface so its slightly larger than the diameter of a ramekin. Place biscuit round on top of each ramekin. In a small bowl, lightly beat the egg with some water to make an egg wash. Lightly brush the top of each pot pie with the egg wash.
Put pot pies on a baking sheet and place in the oven. Bake for 12–15 minutes or until tops are golden brown. Let the pies cool for at least 10 minutes before serving, especially if you're serving them to your kids—the filling can get really hot. Makes 4–6 pot pies, depending on the size of your ramekins.
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