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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.

 


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