Mini Chicken Pot Pies (in small ramekins)

Mini Chicken Pot Pies (in small ramekins)

These mini chicken pot pies add a kick to your favorite comfort food, combining peas and carrots with Boar's Head Blazing Buffalo Chicken. 

  • Cooking Time 1hr
  • Difficulty Level intermediate


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. Preheat the oven to 350 degrees. In a medium pan, melt 6 tbsp butter over medium heat.
  2. Add the onion, celery, garlic, salt, pepper & thyme; cook until translucent, about 5 minutes.
  3. Whisk in flour; cook for 1 to 2 minutes.
  4. Whisk in the broth until smooth.
  5. Bring to a rapid simmer, whisking constantly for 5 minutes.
  6. Stir in the chicken, peas and carrots.
  7. Divide among six 8-oz ramekins or spoon into a 2-qt baking dish.
  8. Bake on a foil-lined sheet for 15 minutes until chicken mixture is hot and bubbling.
  9. Stir chicken mixture and arrange biscuits over the chicken mixture.
  10. Bake an additional 15 minutes or until tops of biscuits are golden brown.
  11. Let rest for 5 minutes.