Recipe: Individual Chicken Pot Pies (using refrigerated biscuit dough)

INDIVIDUAL CHICKEN POT PIES

1/4 cup butter or margarine
1/3 cup flour
dash pepper
1 (10 1/2 ounce) can condensed chicken broth
3/4 cup milk
2 cups cooked and cubed chicken
1/3 cup chopped onion
1 (4 ounce) can sliced mushrooms pieces and stems, drained
1 cup frozen sweet peas
9 ounces frozen baby cut carrots
1 can Pillsbury Grands Biscuits (8 biscuits)

Heat oven to 350 degrees F. Grease 8 (10 ounce) custard cups.

Melt margarine in large skillet; stir in flour and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in (undiluted) broth and 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 the 8 custard cups. Separate dough into 8 biscuits. Press or roll each biscuit to a 5 1/2-inch circle. Place biscuits on top of filled custard cups; cut slits in biscuit tops.

Bake at 350 degrees F for 17 to 25 minutes or until biscuits are golden brown.

Makes 8 servings
Source: Pillsbury