Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
Prepare the Chicken Pot Pie Filling:
In a large skillet, heat a little oil or butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened.
Add the garlic and cook for another 30 seconds, until fragrant.
Stir in the cream of chicken soup, chicken broth, and heavy cream. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Add the cooked chicken, peas, carrots, thyme, salt, and pepper. Stir to combine and cook for another 2-3 minutes until everything is well mixed and heated through.
Remove from heat and set aside to cool slightly.
Prepare the Biscuit Topping:
Open the biscuit dough can and separate the biscuits. Use a rolling pin to flatten each biscuit into a small circle that will fit into the muffin tin. Each biscuit should be about 2-3 inches in diameter.
If you prefer homemade biscuit dough, you can use your favorite recipe and cut it into small rounds.
Assemble the Mini Chicken Pot Pies:
Spoon about 2-3 tablespoons of the chicken filling into each muffin tin cup, filling them about 3/4 of the way full.
Place a flattened biscuit round on top of each muffin cup, gently pressing the edges to form a seal. Brush the tops with melted butter for a golden finish.
Bake the Mini Chicken Pot Pies:
Bake in the preheated oven for 18-22 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
Remove from the oven and let cool for a few minutes before removing from the muffin tin.
Serve:
Garnish with fresh chopped parsley, if desired, and serve the mini chicken pot pies warm.
