Mini Chicken Pot Pies

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans of buttermilk biscuits

  • 1/2

    stick butter

  • 1/2

    cup finely diced onion

  • 1/2

    cup finely diced carrot

  • 1/2

    cup finely diced celery

  • 2

    cups shredded chicken

  • 1/4

    cup flour

  • 2

    cups low-sodium chicken broth

  • 1

    cup of white wine (optional)

  • 1

    cup heavy cream

  • 1

    cup frozen peas

  • 1

    tsp thyme, chopped

  • salt and pepper to taste

  • 16

    ramekins

Directions

Preheat oven to 350 degrees. Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent. Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Add chicken broth, stirring constantly. Add wine, cream and frozen peas. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper and thyme to taste. Top with buttermilk biscuits. Bake until biscuits are golden brown, about 15 minutes.

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