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Individual Chicken Pot Pies

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Individual Chicken Pot Pies
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 8
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Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.

Ingredients

1/4
cup margarine or butter
1/3
cup all-purpose flour
Dash pepper
1
can (10 1/2 oz) condensed chicken broth
3/4
cup milk
2
cups cubed cooked chicken or turkey
1/3
cup chopped onion
1
can (4 oz) mushroom pieces and stems, drained
1
cup frozen sweet peas
1
cup frozen sliced carrots
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Additional milk, if desired
Sesame seed, if desired

Directions

  • 1 Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
  • 2 In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
  • 3 Bake 17 to 20 minutes or until biscuits are golden brown.
Tips  

For a nice flavor twist, add 1 tablespoon chopped fresh thyme or rosemary leaves to the chicken mixture. Then garnish each little pie with a sprig of fresh thyme or rosemary.

Nutrition Information 
No nutrition information available for this recipe
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