Individual Chicken Pot Pies Recipe

These pies work great as appetizers or if you are in need of a quick meal.

October 2005

  • pot-pie
    Make them ahead of time and pull them out of the freezer when you’re ready to bake them and enjoy.
    Photo by GettyImages/Diane-Labombarbe
  • pot-pie

Yield: 8 servings

Flaky biscuits top these yummy pot pies. 


  1. 1/4 cup butter OR margarine
  2. 1/3 cup flour
  3. Dash of pepper
  4. 1 can (10.5 oz.) condensed chicken broth
  5. 3/4 cup milk
  6. 2 cups cubed, cooked chicken OR turkey
  7. 1/3 cup chopped onion
  8. 1 can (4 oz.) mushroom pieces and stems, drained
  9. 1 cup frozen sweet peas
  10. 1 cup frozen sliced carrots
  11. 1 can (16.3 oz.) large refrigerated biscuits
  12. Additional milk, if desired
  13. Sesame seeds, if desired


  1. Heat oven to 350°F. Grease 8 (10 oz.) ramekins, custard cups or large muffin cups.
  2. 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.
  3. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins.
  4. 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.
  5. 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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