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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Servings 8

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( 92 ) Ratings

92 Ratings

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ingredients 13
Prep Time 25 min
Total Time 45 min

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® Valley Fresh 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

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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.

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.