In a medium saucepan, melt the butter over medium heat. Add the garlic powder, onion powder, and dried thyme, stirring for about 30 seconds to bloom the spices.
Add the flour to the butter and stir to create a roux. Cook for 1-2 minutes until the mixture is slightly golden and bubbling.
Slowly whisk in the chicken broth and milk, stirring continuously to avoid lumps. Cook for about 4-5 minutes until the mixture thickens.
Stir in the cooked chicken and frozen mixed vegetables. Season with salt and pepper to taste. Let it cook for another 2-3 minutes until heated through. Remove from heat and set aside to cool slightly.
2. Prepare the biscuit crust:
Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray or lightly butter each muffin cup.
Open the can of biscuit dough and separate the biscuits. Flatten each biscuit with your hands or a rolling pin into a circle that fits inside the muffin cups.
Press each biscuit circle into the bottom and sides of each muffin cup, creating a little “cup” for the filling.
3. Assemble the mini pot pies:
Spoon the chicken mixture into each muffin cup, filling it up to the top. Make sure not to overfill, as you want the biscuit crust to bake properly.
If there’s leftover biscuit dough, you can roll it out and cut out small circles to top each muffin or use the remaining dough to form a small top crust for each muffin.
4. Bake the mini pot pies:
Bake in the preheated oven for about 15-20 minutes or until the biscuit crust is golden brown and cooked through.
If desired, brush the tops of the biscuits with melted butter for extra golden color and a rich finish.
5. Serve and enjoy:
Let the mini chicken pot pies cool for a few minutes before serving. These are perfect as an individual meal, snack, or appetizer for a crowd.
