Buy the Cookbook

Chicken | November 4, 2015

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

After an amazingly warm September and October, I’m sitting at my kitchen counter and the snow is beginning to fall.  Chicken Pot Pie is the ultimate cold weather dish, and this update on the classic will get you in the mood for the winter weather coming. Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers are filled with comfort food goodness!

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
I’ve given two ways to make this dish: a busy-day canned soup variety that takes a few minutes to dump and bake and then a from scratch recipe for those who have a little more time. Either way, this dish is hearty and will make even the pickiest eater happy!
Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

5 from 3 votes

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

Author abountifulkitchen



  • 1 tablespoons butter or olive oil
  • 2 carrots or about 1 1/2 cups baby carrots, cut up
  • 1 cup of celery chopped (or more carrots if you aren’t a fan)
  • 1 cup broccoli chopped
  • 1 cup onion chopped I like sweet onions but white or yellow work as well
  • 3 cups cooked chopped chicken (or rotisserie chicken, cut up)
  • 1 tablespoon dried tarragon optional


  • 6 tablespoons butter
  • 1/2 cup sifted flour
  • 2 teaspoons chicken stock concentrate*
  • 1-2 cups water or milk
  • -OR-
  • 1 can cream of chicken soup
  • 1 can milk
  • Cream Biscuit Topper
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 c cream
  • 3 fresh basil leaves chopped (or other herbs, about 2 tablespoons, optional)
  • 1 cup cheese grated


  1. Preheat oven to 400 degrees.
  2. Saute carrots, celery, onion and tarragon together in a large stockpot for about about 3-4 minutes. Remove from heat add chopped broccoli, place lid on pan and let sit for 5 minutes.
  3. In another pan, over medium heat melt 6 tablespoons butter and add 1/2 cup sifted flour.
  4. Whisk until smooth.
  5. Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate.
  6. Whisk until smooth. Slowly pour 1 1/2 cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy.
  7. Pour this mixture over the cooked vegetables.
  8. If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered.
  9. Mix until the soup and milk are blended into the vegetables.
  10. Do not add salt to this mixture until you taste, the soup usually has enough salt included.
  11. Add cooked, chopped chicken to the vegetable/gravy mixture.
  12. Place ramekins on a cookie sheet.
  13. Fill greased ramekins (about 8) or a 9×13 pan with vegetable, chicken and gravy mixture.
  14. Top each with a biscuit.
  15. Bake for about 12-15 minutes at 400 degrees or until mixture is bubbly and biscuits are golden.

prepare biscuits:

  1. Mix all dry ingredients together in large bowl.
  2. Add cream all at once, fold until dry mixture is absorbed.
  3. Fold in herbs and cheese. If the mixture is too dry, add a tablespoon or two of additional cream.
  4. Pat out on floured surface to about 3/4 inch thick.
  5. Cut with round biscuit cutter or glass.
  6. The biscuit recipe usually makes about 12- 2 1/2 inch biscuits.
-*Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little “cup” about 4 cups to a package the little cups are equal to about 1 tablespoon of flavoring ( one of the cups will be perfect in this recipe) . Swanson sells their product “Flavor Boost” in a box with 8 liquid packets included. You can also buy stock concentrate in jars at food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.
-The biscuit can be made without the herb and cheese added. I used Smoked Gouda, but any cheese will work.
-You may use any combination of veggies. I strongly suggest using onions because of flavor, but green beans, peas, corn may be substituted for the other veggies.
-I frozen the leftovers by placing the entire ramekin in a Ziplock bag in the freezer. To use, let sit on counter for about one hour. Heat, covered for about 45 minutes at 350.
-To make this “quick and easy”, use a can of soup and milk and a can of biscuits in place of the roux and cream biscuits.
-The ramekins I used may be purchased here.

21 thoughts on “Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Are your leftovers already baked once when you put them In The plastic bag? I love the idea of Making extra on purpose and freezing. With just two of us to cook for now I love having some things in my freezer for busy days.

    1. Jen,
      Sorry I just saw your comment! Cream as in whipping cream, not whipped, poured from the carton 🙂

  2. What temperature do you bake are these at? Recipe just says to put them in the oven for 12-15 min, but I can’t find what temp the oven should be at anywhere.

    1. Hi Allyson just saw your comment the first line of the recipe is preheat to 400. Sometimes easy to miss at the top of the recipe!

  3. How large are the ramekins you are using? I’m dying to make this, so cute individual….but I’m sure just as delicious in one pan!

    1. Click on the link to purchase in the post, I’m sure it will give exact dimensions. You can also make this in a 9×13 pan!

    1. Tara, you will have to add fat of some type such as butter, shortening, sour cream to make this work. I have a buttermilk biscuit recipe (search that name) which calls for buttermilk and shortening. I haven’t found a low fat recipe for biscuits yet that I love enough to post. Let me know if you have one!

  4. What size and kind of “can of milk”? In the ingredients you have “cream biscuit topper,” is that an ingredient or just signifying the start of the biscuit ingredients?

    These questions are about your mini chicken pot pies.

    1. Amber,
      Yes, the Cream Biscuit Topper signifies the start of the biscuit ingredients. The can of milk is the soup can filled with milk and then added. Thanks for your question! Let me know how this recipe turns out for you. It’s the perfect comfort food on a cold winter’s day.
      Thanks for reading ABK!

  5. 5 stars
    Love this recipe. I’ve made it 2x and the first time the biscuits were very doughy. The 2nd time I cooked an extra 5 minutes and it they were still doughy. Probably can’t cook much longer without burning the tops. Any ideas?

    1. Hi Doug, I’m sorry to hear that! Here are some ideas: make sure your ingredients from the fridge are cold, like butter and milk; let your oven preheat for a few extra minutes before you put your biscuits in; and finally, you can tent a piece of aluminum foil over the biscuits and that might help with the doughy inside texture. Hope these ideas help and thanks for asking!

  6. 5 stars
    This is the only way I make pot pie. (I’m not sure you can go wrong with a cheesy herb biscuit on top.) I have made these to take meals to friends and family because it doesn’t require them to have a huge pot pie for just two or three people to eat. Also super easy to make ahead to shorten your dinner prep.

  7. 5 stars
    I served these at a baby shower I helped host in the winter and they were a perfect hit on a snowy afternoon.