Individual Chicken Pot Pies

20140228_092019_Richtone(HDR)

The epitome of comfort food: chicken pot pie.  Seriously, how can you go wrong with chicken and veggies in a thick sauce with a biscuit on top?  The recipe is very easy to follow, and the biscuits are SO GOOD—if you have any leftover dough, put them on a baking sheet and bake them for extra yummy biscuits!  Hope you guys decide to make these, especially with this winter still not getting the hint to leave.

YIELD: 3-4 servings

TIME: 1 hour

INGREDIENTS
1 cup sliced carrots
2 Tbsp butter
1 cup chopped yellow onion
1 cup frozen peas, thawed
3 Tbsp flour
1 tsp salt
1/4 tsp pepper
1-1/2 cups chicken broth
2 cups diced cooked chicken
1 cup self-rising flour
1/2 cup heavy cream
3-4 ramekins

DIRECTIONS
Preheat oven to 375 F.  Microwave carrots and 2 Tbsp water for 1-2 minutes; drain.  Saute onion in melted butter for 2 minutes, and add peas and carrots for an additional 2 minutes.  Sprinkle flour, salt, and pepper over vegetables, and stir for 1 minute.  Gradually stir in broth and cook over medium high heat for 8-10 minutes, until mixture is thick and bubbly.  Stir in chicken.

Mix self-rising flour and cream until moistened.  If using a Kitchen Aid (kneading attachment), form dough into a ball, lightly dust with flour, and place in the bowl.  Knead for about 10-20 seconds, and roll out dough.  If doing by hand, turn dough out onto a lightly floured surface and knead 3-4 times.  Roll out dough.  Cut dough into circular shapes, making sure it will fit over the ramekins.

Place the ramekins in a jelly roll pan, and divide the chicken mixture into each ramekin.  Top each with a biscuit and bake for 20 minutes, or until biscuits turn golden brown.

Hope y’all enjoy!

xoxo, Sara

original recipe: Southern Living, February 2014

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