Mini Bubbling Cauldron Pot Pies
Ingredients
Scale
(6 ramekins)
- 1 can refrigerated flaky-layer biscuits (like Pillsbury Grands), quartered
- 2 cups cooked chicken or turkey, shredded (rotisserie works perfectly)
- 2 cups frozen peas
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp poultry seasoning or Italian seasoning
- ¼ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Optional Halloween Garnishes
Instructions
- Preheat the oven to 375°F.
- In a large skillet, melt the butter and sauté the onion and garlic until softened. Stir in the flour to make a roux, then slowly whisk in chicken broth and milk until the sauce thickens.
- Add the shredded chicken, peas, seasoning, paprika, salt, pepper, and cheese. Simmer for 2–3 minutes, stirring until everything’s coated in creamy goodness.
- Spoon the filling evenly into six greased 8-ounce black ramekins. Top each with 3–4 biscuit quarters.
- Place ramekins on a baking sheet and bake for 20–25 minutes, until biscuits are puffed and golden brown.
- Insert a Hocus Pocus topper for a little extra Halloween magic and serve bubbling hot.
Find it online: https://lifeandsprinkles.com/mini-bubbling-cauldron-pot-pies/