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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 9x13 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.