Mini-Chicken Pot Pies

By Addie

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 Biscuits
• Additional milk, if desired

Preparation

Step 1

Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.

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. Bake 17 to 20 minutes or until biscuits are golden brown.



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.
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REVIEWS:

Recently I've made several different pot pie recipes, trying to find one we actually like. This is it! My husband is totally impressed. NOT previously a fan of chicken pot pie, he thinks these are delicious – I agree! So easy to make, and I love the individual servings. Instead of eight, I make six, and it seems a better portion size to me.

I have made this several times, and absolutely love it!! I don't have ramakins big enough for what I need, but have found oblong square small tins with lids at the grocery store that are great for one serving each, and I add 2 biscuits on top because of the oblong shape, and it works out great. They keep well in both the fridge, and in the freezer for no more than 30 days time. It is the best tasting pot pie I have ever made, and I won't use any other recipe again for this!!

This is the best Chicken Pot Pie recipe. This tastes as good as my mom's recipe when I was a little girl.

This recipe was GREAT!!!! Better than any store bought frozen pot pie. We are making this often now. We love it. I've told a lot of people about it.

These are so easy to make. Everyone I make them for love them. I acutally use bigger ramkins, and make only four so it's bigger and more filling.