Chicken and Cheddar Biscuit Pot Pies

By Susan52

Ingredients

• 2 tablespoons butter
• 2 medium carrots, chopped
• 1 onion, chopped
• 1 pound all-purpose potatoes, peeled and cut into 1/2-inch cubes
• 2 cups chicken broth
• 1 1/2 cups milk
• 1/4 cup all-purpose flour
• 4 cups cooked shredded chicken
• 2 cups frozen peas
• 3/4 teaspoon salt
• One 16.3-ounce container refrigerated buttermilk biscuits
• 1/2 cup shredded cheddar cheese

Details

Servings 8
Preparation time 15mins
Adapted from cooking.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes and broth, then bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are just tender, about 8 minutes.

Meanwhile, whisk the milk and flour together in a small bowl until blended and smooth. Stir the milk mixture into the simmering vegetables and cook, stirring, until the mixture bubbles and thickens, about 2 minutes. Add the chicken, peas and salt. Divide the filling into eight (10-ounce) custard cups or ramekins.

Separate the dough into 8 biscuits. Stretch each biscuit to a 4-inch round and place on top of the filling. Top each biscuit with 1 tablespoon of cheese. Place the pot pies on a baking sheet and bake until the filling is bubbly and the biscuits are golden brown, about 25 minutes.