Cajun chicken, veggies, creamy ranch sauce, and biscuits come together for a flavorful, satisfying snack or meal.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 2 medium breasts)
→ Vegetables
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 small onion, finely diced
→ Sauce
04 - 1/2 cup ranch dressing
05 - 1/2 cup low-sodium chicken broth
06 - 2 tablespoons all-purpose flour
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon Cajun seasoning
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
→ Biscuits
11 - 1 can (16 ounces) refrigerated biscuit dough (12 biscuits)
→ Cheese (optional)
12 - 1/2 cup shredded cheddar cheese
# Method:
01 - Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin.
02 - In a large skillet over medium heat, melt unsalted butter. Add the finely diced onion and sauté until translucent, approximately 3 minutes.
03 - Sprinkle all-purpose flour over the sautéed onions, stirring constantly, and cook for 1 minute to begin forming a roux.
04 - Gradually whisk in the chicken broth and ranch dressing to the skillet, stirring until the mixture is smooth and begins to thicken, about 2 to 3 minutes.
05 - Stir in Cajun seasoning, garlic powder, black pepper, frozen mixed vegetables, and diced cooked chicken. Cook over medium heat until vegetables are heated through, 2 to 3 minutes. Remove skillet from heat.
06 - Flatten each biscuit and press one into the bottom and up the sides of each muffin tin cup to shape a well for the filling.
07 - Distribute the chicken and vegetable filling evenly among the 12 prepared biscuit cups. If desired, sprinkle each cup with shredded cheddar cheese.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the biscuit cups are golden brown and the filling is bubbling.
09 - Allow pot pie cups to cool in the pan for 5 minutes before gently removing. Serve warm.
