Individual Chicken Pot Pies

Individual Chicken Pot Pies
Servings: 6 Prep 15 mins Bake 375°F 15 mins


  • 1 1/4 pounds boneless, skinless chicken breasts, cubed
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1/4 cup flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 package (10 ounces) frozen mixed vegetables, defrosted
  • 1 package (17.3 ounces) large, flaky ready-to-bake biscuits

Make It

1. Heat oven to 375 degrees F. Spray a 4-quart saucepan with vegetable cooking spray, add chicken, and cook over medium-high heat until browned. Remove chicken and set aside.

2. In same saucepan, melt butter over medium heat. Add onion and cook 3 minutes, or until softened. Add flour and cook for 1 minute. Gradually whisk in broth, pepper, poultry seasoning, and salt, stirring until the sauce thickens, or about 5 minutes. Stir in milk, vegetables, and chicken cubes; cook for 3 minutes.

3. Divide mixture among six 1-cup ramekins, and top each with a biscuit. Carefully place ramekins and remaining biscuits on a baking pan.

4. Bake 15 to 18 minutes, or until biscuits are golden brown.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 13, carb. (g): 37, fiber (g): 3, pro. (g): 30, Percent Daily Values are based on a 2,000 calorie diet.