Individual Chicken Pot Pies

⏱ 75 mins 🍽 4 crocks, 4 serving(s) 🏷 < 4 Hours

This recipe creates lighter individual chicken pot pies, ideally baked in french onion soup crocks. It begins by cooking aromatics and carrots, then building a creamy sauce with flour, stock and milk. Diced chicken, green beans, potatoes and herbs are added before the filling simmers. The mixture is portioned into crocks, topped with rolled biscuit dough, and baked until golden. The entire process takes about 75 minutes to complete.

Individual Chicken Pot Pies

Ingredients

  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1 yellow onion
  • 2 carrots
  • 4 tablespoons flour
  • 10 ounces frozen cut green beans
  • 1 cup chicken stock
  • 3 cups skim milk
  • 2 large red potatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces chicken breasts, cubed
  • 1 teaspoon basil, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon parsley, dried
  • 3 buttermilk biscuits, refrigerated

Method

  1. Finely chop the onion and garlic, then cook them with the olive oil in a dutch oven until the onions are softened without browning.
  2. Slice the carrots and add them to the pot, cooking until they become tender.
  3. Stir in the 4 tablespoons of flour and continue to cook for 3 minutes.
  4. Pour in the chicken stock, stirring continuously, and reduce the heat.
  5. Add the frozen green beans, milk, cubed chicken, salt, pepper, and the dried herbs.
  6. Cube the red potatoes into 1/2 inch pieces and add them to the mixture.
  7. Cover the pot and allow the filling to simmer for 30 minutes.
  8. Divide the finished filling evenly among four french onion soup crocks or similar ovenproof bowls.
  9. Combine the three biscuits into one piece of dough, separate it into four equal parts, and roll each into a 1/4 inch thick circle to place over the crocks.
  10. Bake the pot pies for 15 minutes at 300 degrees until the biscuit tops are golden.

Nutrition (per serving)

Sodium865200 mg

Recipe details

Category< 4 Hours
AuthorRandi0721