Individual Chicken Pot Pies

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.

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  • prep time 25 min
  • total time 45 min
  • ingredients 13
  • servings 8
 

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) Green Giant™ mushroom pieces and stems, drained
1
cup Green Giant™ Steamers™ 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
5g
5%
),
Cholesterol
30mg
30%;
Sodium
980mg
980%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
2%;
Calcium
8%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.