Individual
Chicken Pot Pies
1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 can (10-1/2-oz.) condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 can (4 oz.) mushroom pieces and stems, drained
1 cup frozen sweet peas
1 cup frozen sliced carrots
1 can (16.3 oz.) flaky refrigerated biscuits
Additional milk, if desired
Sesame seed, if desired |
Heat oven to 350°F. Grease 8 (10 oz.)
ramekins, custard cups, or large muffin cups. In 10-inch
skillet, melt butter; stir in flour and pepper. Cook about
1 minute, stirring constantly until smooth and bubbly. Gradually
stir in broth and 3/4 cup milk; cook until mixture boils
and thickens, stirring constantly. Add chicken, onion, mushrooms,
peas, and carrots; cook until hot and bubbly. Spoon mixture
evenly into ramekins. Separate dough into 8 biscuits. Press
each to make 4-1/2-inch round. Place biscuit rounds on tops
of filled ramekins. Cut slits in biscuit tops. Brush biscuit
tops with additional milk. Sprinkle with sesame seed. Bake
17 to 20 minutes or until biscuits are golden brown. Makes
8 servings.
