Individual Chicken Pot Pies Recipe

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Make them ahead of time and pull them out of the freezer when you’re ready to bake them and enjoy.
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8 servings SERVINGS


  • 1/4 cup butter OR margarine
  • 1/3 cup flour
  • Dash of pepper
  • 1 can (10.5 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.) large refrigerated biscuits
  • Additional milk, if desired
  • Sesame seeds, if desired


  • Heat oven to 350°F. Grease 8 (10 oz.) ramekins, custard cups or large muffin cups.
  • In a 10-inch skillet, melt butter; stir in flour and pepper. Cook for about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 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 ramekins.
  • Separate dough into 8 biscuits. Press each to make a 4 1/2-inch circle. Place biscuit circles on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk and sprinkle with sesame seeds.
  • Bake for 17 to 20 minutes, or until biscuits are golden-brown and no longer doughy. This recipe originally aired in the October 2005 issue of Heart of the Home.
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