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Individual Chicken Pot Pies

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Pillsbury Kitchens
Updated Oct 4, 2016
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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.

Individual Chicken Pot Pies

  • Prep Time 25 min
  • Total 45 min
  • Ingredients 13
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
  • Step 
    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.
  • Step 
    3
    Bake 17 to 20 minutes or until biscuits are golden brown.

Nutrition

380 Calories
18g Total Fat
18g Protein
35g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
4 1/2g
22%
Trans Fat
5g
Cholesterol
30mg
11%
Sodium
980mg
41%
Potassium
290mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
9%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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