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Photo of Individual Chicken Pot Pies by WW

Individual Chicken Pot Pies

6
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
These pot pies are a real treat when it's cold out. If you don't have individual pots, try making one big pie in a 9- x 9-inch baking dish.

Ingredients

Self-rising flour

2 tbsp(s)

Salted butter

1 tbsp(s)

Frozen green peas

⅔ cup(s)

Table wine

½ cup(s), white

Chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast

¾ oz, cubed

Celery

2 stalk(s), medium, stalks, chopped

Carrots

2 large, chopped

Onion

1 large, chopped

Black pepper

⅛ pinch(es), ground

Table salt

½ tsp(s)

Dried rosemary

½ tsp(s)

Biscuit

2 small, uncooked, flaky buttermilk-style, from a tube

Instructions

  1. Preheat oven to 375ºF. Coat four 10-ounce ramekins or custard cups with cooking spray.
  2. In a sauté pan, melt butter over medium heat. Add chicken, onion, celery and carrots; sauté until chicken is no longer pink. Add flour; stir so flour mixes with butter.
  3. Add chicken stock and wine slowly, stirring constantly so no lumps form. Add peas, rosemary, salt and pepper; bring to a boil. Simmer until thick, about 15 minutes.
  4. Remove chicken mixture from heat and divide evenly among ramekins.
  5. Cut each biscuit in half horizontally, and put half a biscuit on top of each ramekin. Place ramekins on a baking sheet and bake until biscuits are brown and mixture is bubbly, about 15 to 20 minutes.

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