Individual chicken pot pies
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
These hearty mini pot pies offer a shortcut option for a well-loved comfort food that’s ideal for a cold winter night or just whenever the craving strikes. This interpretation uses smart, store-bought ingredients to speed the prep time, and then cooking them in individual servings speeds the cook time. Rosemary is lovely in these, but feel free to substitute basil, thyme, or oregano, if you like. The wine adds depth of flavor to the filling, but you can use all chicken broth. If you don't have individual pots, try making one big pie in a 9-inch square baking dish and baking it a little bit longer.
Ingredients
White self-rising flour
2 Tbsp
Salted butter
1 Tbsp
Frozen green peas
⅔ cup(s)
Table wine
½ cup(s), white
Chicken broth
1 cup(s)
Uncooked skinless boneless chicken breast
¾ pound(s), cubed
Celery
2 rib(s), medium, stalks, chopped
Carrots
2 large, chopped
Onion
1 large, chopped
Black pepper
⅛ tsp, ground
Table salt
½ tsp
Dried rosemary
½ tsp
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.