Individual Chicken Pot Pies

• Meat

  • 2 cups Chicken or turkey, cooked

• Produce

  • 1 cup Carrots, frozen
  • 1 can Mushroom pieces, stems
  • 1/3 cup Onion
  • 1 cup Peas, frozen sweet

• Canned Goods

  • 1 can Chicken broth, condensed

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Dash Pepper
  • 1 Sesame seed

• Dairy

  • 1/4 cup Margarine or butter
  • 3/4 cup Milk
  • 1 Milk

• Other

  • 1 can (16.3 oz pillsbury™ grands!™ flaky layers refrigerated original biscuits

Found on pillsbury.com

Description

Ingredients

• 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) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
• Additional milk, if desired
• Sesame seed, if desired

Directions

• 1 Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
• 2 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.
• 3 Bake 17 to 20 minutes or until biscuits are golden brown.

Nutrition