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      Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.

      Prep Time: 25 Min Total Time: 45 Min Makes: 8 servings

      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) Green Giant® mushroom pieces and stems, drained
      1 cup Green Giant® Valley Fresh Steamers™ 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.

      Special Touch: For a nice flavor twist, add 1 tablespoon chopped fresh thyme or rosemary leaves to the chicken mixture. Then garnish each little pie with a sprig of fresh thyme or rosemary.

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