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When it comes to comfort food, few dishes evoke the same warmth and nostalgia as a classic chicken pot pie. This beloved dish has been a staple in many households, offering a hearty filling encased in a flaky crust, perfect for those chilly evenings or family gatherings. Comfort food, in essence, serves not just to satiate hunger but also to provide a sense of security and emotional well-being, often reminding us of home and cherished moments spent with loved ones.

Mini Chicken Pot Pie Biscuit Bowls

Discover the warmth of comfort food with Mini Chicken Pot Pie Biscuit Bowls! This delightful twist on the classic chicken pot pie features a buttery biscuit bowl filled with tender chicken, savory veggies, and a creamy sauce. Perfect for busy weeknights or family gatherings, these individual servings are easy to customize to your taste. Enjoy the nostalgia and cozy flavors, and create lasting memories around the dinner table with this delicious dish.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup chicken broth

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

2 cans (7.5 oz each) refrigerated biscuit dough

2 tablespoons olive oil

1/4 cup fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking.

    Make the Filling: In a large saucepan, add the olive oil and heat it over medium heat. Once hot, add the shredded chicken and frozen mixed vegetables. Pour in the chicken broth and heavy cream, then sprinkle the garlic powder, onion powder, dried thyme, salt, and freshly ground black pepper. Stir the mixture well and bring it to a gentle simmer. Let it cook for about 5-7 minutes, or until it thickens slightly. Afterward, remove the saucepan from heat and allow it to cool for a few minutes.

      Prepare the Biscuit Bowls: While the filling cools, take the refrigerated biscuit dough and gently separate it into individual biscuits. Using your fingers or a rolling pin, flatten each biscuit to about 1/4 inch thick.

        Form the Bowls: Grease a standard muffin tin with non-stick spray or butter. Carefully press each flattened biscuit into the bottom and up the sides of the muffin tin cups, creating a small bowl shape.

          Fill the Bowls: Spoon the chicken filling into each biscuit bowl, ensuring they are generously filled without overflowing.

            Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit bowls are golden brown and fully cooked.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the bowls cool for about 5 minutes. To release the bowls, gently run a butter knife around the edges. Once loosened, carefully lift them out of the tin. Garnish the tops with freshly chopped parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings

                  - Presentation Tips: For an appealing presentation, serve the biscuit bowls on a large platter, garnished with additional parsley and a drizzle of cream around the edge for a touch of elegance.