Plated: Savory Pies This Christmas
Ingredients
- 16.3 ounces refrigerated grand biscuits 8 count
- 1/4 cup unsalted butter
- 1 small white onion finely chopped
- 1 1/2 teaspoons minced garlic
- 1 cup frozen peas and carrots
- 2 tablespoon all-purpose flour
- 1 cup cooked shredded chicken (heaping cup)
- 1 cup heavy cream
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
Directions
Melt the butter in a large pan over medium-high heat, then add the onion, peas, carrots, and garlic. Stir and cook, about 3 minutes, until onions are translucent.
Sprinkle the flour in and stir. Add chicken, cook for 1 minute, then add the heavy cream, salt, black pepper, and thyme. Cook until it thickens, about 2 minutes.
Assembly
Preheat the oven to 350 degrees. Grease the muffin pan with cooking spray.
Divide biscuits into top and bottom – you’ll get two muffins out of one full biscuit. Place one biscuit half on a flat surface and press it into a 5-inch round. Place the biscuit into the prepared muffin cup. Press it at the bottom and on the sides. Pour ¼ cup of the chicken mixture into each biscuit.
Bake for 15-17 minutes or until the biscuits are golden brown.
Cool for 2 minutes; remove from pan.
Category:
Plated: Savory Pies This Christmas
Related Recipes
