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geekgirlie in finding_roots

Individual Chicken Pot Pies

From kiwislut

These are awesome cause they're so much easier to deal with than one big pot pie. Plus biscuits, yummmmm.

Individual Chicken Pot Pies

1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 (10 1/2 oz.) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1/3 cup chopped onion
1 (4-oz.) can mushroom pieces and stems
1 cup frozen sweet peas
1 (9-oz) package frozen baby cut carrots
1 (1 lb. 1.3-oz) can Pillsbury Grands Refrigerated Flaky Biscuits
(I substitute a package of frozen peas, carrots and corn for the mushrooms, peas and carrots above. There are green beans in the bag of veggies I get from Kroger, but I usually pick them out of the mix since they taste kind of funny to us.)

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

Melt Margarine in large skillet; stir in flour and pepper. Cook 1 minute, stirring constantly until a paste is formed. (It's literally like paste, too, and it tends to stick in a ball... just do your best to get it mixed together.)

Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. (We actually started using a little extra milk, just so that there would be a little more "juice" to the pot pies.)

Add chicken, vegetables, and onion; cook until hot and bubbly.

Spoon mixture evenly into greased custard cups.

Separate dough into 8 biscuits. Press out each biscuit to cover the mixture in the cups, and cut a slit in the top of each biscuit. (Or just rip it with your fingers, if you're like me. Wink)

Bake at 350 for 17 to 20 minutes or until biscuits are golden brown.
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June 2009

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