Sometimes making a full size Jiffy Baking Mix Chicken Pot Pie works perfectly and other times, not so well, especially if you are serving young children or making pot pies for a large gathering.
This is when these mini pot pies are the perfect solution.
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Choose The Right Pans
There are a number of small pans ideal for this including the Norpro 6 Piece Porcelain Ramekin Set.
Another option is the foil pie pans that you can get at most dollar stores – and this is a great option for kids or large gatherings where porcelain pans might be broken.
By simply altering the type of meat and broth you use in each recipe you can make a chicken, turkey or beef pot pie recipe very easily.
I have not tried to make these ahead and freeze them, so I do not know how that would work.
I do know these heat up nicely in both the oven and the microwave – as long as you remove them from the pan – so they are perfect for lunches or in-between meal snacks.
I used the same recipe for these that I use for my homemade chicken pot pie.
The recipe is large enough you could make one large pot pie and several smaller ones.Print
- 1 can chicken, turkey or beef (10 ounces)
- 32 oz chicken, turkey or beef broth
- 1/2 c matchstick carrots
- 1/2 c sugar snap peas, chopped
- 1/2 c heavy whipping cream
- 1/4 c flour
- 4 tbsp butter
- 2 tbsp flour
- 1/4 t seasoning salt
- 1/4 t thyme
- 1/4 t garlic powder
- Melt the butter in a skillet over medium heat.
- Chop up sugar snap peas.
- Add peas and carrots to the melted butter in the skillet and cook for three to four minutes.
- Add in the chicken – including the juice.
- Continue to cook for one to two minutes while using a spatula to break the chicken into smaller chunks.
- Add the salt, pepper, garlic and thyme. Stir to combine.
- Sprinkle the flour on top of the chicken mixture. Allow it to sit for one minute to absorb the liquid and then stir to combine it.
- Add about 1/4 of the chicken broth and stir in into the mixture.
- Continue cooking until the sauce begins to thicken.
- Add half the heavy whipping cream, stirring to combine it.
- Continue cooking the broth until it begins to bubble and thicken.
- Add half of the remaining chicken broth.
- Continue cooking over medium heat. Again, you want the broth to thicken.
- Add the rest of the heavy whipping cream. Continue cooking.
- Add the remaining chicken broth and cook until the mixture is slightly thick. You don’t want it runny, but you don’t want it too thick either as it will continue to thicken in the oven.
- While the pot pie mixture is thickening, make your drop biscuit dough. You can use any recipe you like for this. I used a combination of water (affiliate link), milk and Jiffy baking mix. An alternative crust is easily made with puff pastry dough. Simply roll the dough out and then use one of the pie pans to cut the dough to size by pressing the pie pan into the dough.
- Once the chicken, vegetable and broth mixture is thick enough to suit you, fill each small pie pan about 3/4 of the way full and top with either Jiffy baking mix or pre-cut puff pastry dough.
- Drop spoonfuls of the drop biscuit mixture or lay the puff pastry dough on top of the chicken, vegetable and broth mixture. The Jiffy mixture will sink – do not worry about this.
- Place the baking dish into the oven and bake at 350 degrees F for 25 to 30 minutes. The crust will turn golden brown when it is done.
- When you remove the mini pot pies from the oven allow them to sit for 10 minutes to cool slightly before serving.
I highly recommend the following articles:
- Best Ever Chicken Pot Pie
- Gluten Free Green Bean and Pasta Casserole Recipe
- Easy Tuna Noodle Recipe
- The Ultimate Collection Of Best Ever Chicken Recipes
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