Individual Chicken Pot Pies
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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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