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Individual Chicken Pot Pies

Individual Chicken Pot Pies
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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.

Prep Time:
25 Min
Total Time:
45 Min
Makes:
8 servings
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INGREDIENTS
1/4cup margarine or butter
1/3cup all-purpose flour
Dash pepper
1can (10 1/2 oz) condensed chicken broth
3/4cup milk
2cups cubed cooked chicken or turkey
1/3cup chopped onion
1can (4 oz) Green Giant® mushroom pieces and stems, drained
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1cup frozen sliced carrots
1can (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.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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