# What You’ll Need:
→ 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 black pepper
→ Biscuits
11 - 1 can (16 ounces) refrigerated biscuit dough (12 biscuits)
→ Cheese (optional)
12 - 1/2 cup shredded cheddar cheese
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin.
02 - Melt unsalted butter in a large skillet over medium heat. Add finely diced onion and cook until translucent, roughly 3 minutes.
03 - Sprinkle all-purpose flour over sautéed onions, stir thoroughly, and cook for 1 minute to remove raw flavor.
04 - Gradually whisk in chicken broth and ranch dressing until smooth. Continue stirring until mixture gently thickens, about 2 to 3 minutes.
05 - Stir in Cajun seasoning, garlic powder, black pepper, frozen mixed vegetables, and diced chicken breast. Cook until vegetables are heated through, approximately 2 to 3 minutes. Remove skillet from heat.
06 - Flatten each biscuit dough round and press gently into the bottom and along the sides of the muffin tin cavities to form cup shapes.
07 - Distribute chicken and vegetable filling evenly among the prepared biscuit cups. Sprinkle each with shredded cheddar cheese if desired.
08 - Place muffin tin in oven and bake for 18 to 22 minutes, until biscuits are golden brown and the filling is bubbling.
09 - Allow baked pot pie cups to cool for 5 minutes before removing from tin. Serve warm.
