2 small biscuits uncooked, flaky buttermilk style, from a tube
Instructions
Preheat oven to 375ºF. Coat four 10-ounce ramekins or custard
cups with cooking spray.
In a sauté pan, melt butter over medium heat. Add chicken,
onion, celery and carrots; sauté until chicken is no longer pink.
Add flour; stir so flour mixes with butter.
Add chicken stock and wine slowly, stirring constantly so no
lumps form. Add peas, rosemary, salt and pepper; bring to a
boil. Simmer until thick, about 15 minutes.
Remove chicken mixture from heat and divide evenly among
ramekins.
Cut each biscuit in half horizontally, and put half a biscuit on top
of each ramekin. Place ramekins on a baking sheet and bake
until biscuits are brown and mixture is bubbly, about 15 to 20
minutes.
servings- 4, pointsplus- 7
Originally Submitted
5/6/2012
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