Yield: 4 servings- 2 pot pies per person
Mini Ranch Biscuit Chicken Pot Pies
Not in the mood to make anything too difficult, but still craving comfort food? Our Mini Chicken Pot Pies are here to save the day! These buttery biscuits are piled high with juicy chicken and creamy gravy - and they're ready in just 20 minutes.
Ingredients
- 1 tube refrigerated biscuits, 8 count
- 2 tablespoons butter, melted
- 2 tablespoons, dry ranch mix (more depending on taste), divided
- 8 oz cream cheese, cubed
- 1 ½ cups milk
- 1 cup shredded cheddar cheese
- 2 cups mixed frozen vegetables
- 2 cups cooked and shredded chicken
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Instructions
- Preheat oven to 350°F (or temperature stated on the package of refrigerated biscuits). Place biscuits on a baking pan.
- Brush biscuits with melted butter and sprinkle a pinch of dry ranch mix on top of each biscuit before placing them in the oven. Cook for approximately 13- 16 minutes, or according to the directions on the biscuit package.
- While biscuits are cooking, prepare the filling. In a large sauté pan over medium heat, heat the cream cheese and milk, until cream cheese is melted and mixture is smooth.
- Add the remaining dry ranch mix (about 1 tablespoon worth) and shredded cheddar cheese and mix till well combined. Cook, while stirring, for approximately 2 minutes until the cheese is completely melted.
- Next, add the frozen mixed vegetables and cooked and shredded chicken. Continue to heat mixture for approximately 5 to 7 minutes or until vegetables and chicken are warmed all the way through.
- Once biscuits are cooked, remove from the oven. Split each biscuit in half lengthwise. Pour a generous scoop of the chicken mixture over the bottom piece of biscuit and cover with the top piece of biscuit. Serve immediately!
Nutrition
Serving: 1, Calories: 667kcal, Carbohydrates: 28g, Protein: 34g, Fat: 47g, Saturated Fat: 24g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 693mg, Fiber: 4g, Sugar: 6g