Mini Chicken Pot Pies

Aren't they cute? Yes they are! And thanks to my friend who got the idea from some lady on Pinterest. I didn't follow a recipe so sorry I cannot credit anyone. I made this all from scratch but I am adding short cut ones for everything. 

Here's what I did:

For the Filling:

1 pack chicken thighs (pre- boiled when I was making stock) or cooked rotisserie chicken

Fresh or frozen green beans

Frozen peas and carrots

Assorted peppers (what I had from my garden)

Onions

Garlic and ginger

White béchamel sauce or cream of chicken soup

Tiny bit of Dijon and hot sauce

Chicken stock

For crust: (basic biscuit) 

Pillsbury biscuit or the following:

2 cups flour

1 stick unsalted butter

1 tablespoon sugar and baking powder

1 tsp baking soda and salt

1/2 tsp white pepper (coz I had some but you can use black pepper) 

1 cup butter milk

Making the filling:

Sauté Onion, garlic and ginger. Add pepper and green beans and when beans are crisp (bright green) add frozen veggie and chicken. When veggies are done add béchamel or cream of chicken with a little Dijon and hit sauce. If its a little too salty add tiny bit of sugar. Cool. 

 

For quick mixture: add chicken, thawed veggies + cream of chicken with some sugar to balance out the salt. Add am little cheese with the mixture and use this for filling.

To make the crust:

Preheat oven to 400 F. 

Mix all the dry ingredients. Add butter and use pastry cutter to blend until it looks like corn meal. Add buttermilk and mix. Roll and cut into round pieces.

 

Assembly:

Put biscuit dough in a muffin pan, add filling in the middle and top with some Parmesan cheese. Bake for 15 mins.