Individual Chicken Pot Pies |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Lightened up recipe for chicken pot pies in individual servings. Works best in french onion soup crocks. Ingredients:
1 teaspoon olive oil |
1 garlic clove |
1 yellow onion |
2 carrots |
4 tablespoons flour |
10 ounces frozen cut green beans |
1 cup chicken stock |
3 cups skim milk |
2 large red potatoes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 ounces chicken breasts, cubed |
1 teaspoon basil, dried |
1 teaspoon thyme, dried |
1 teaspoon parsley, dried |
3 buttermilk biscuits, refrigerated |
Directions:
1. Chop onion and garlic, and cook in a dutch oven with olive oil over medium high heat until onions are soft, but not browned.
2. Slice and add carrots, cook until soft.
3. Add 4T flour and cook for 3 minutes.
4. Add chicken stock, stirring constantly, and reduce heat to medium.
5. Add green beans, milk, chicken, salt, pepper, and herbs.
6. Cut potatoes into 1/2 inch cubes, and add to pot.
7. Simmer for 30 minutes, covered.
8. Ladle soup into 4 french onion soup crocks, or other oven safe bowls.
9. Roll 3 biscuits together, and divide into 4 equal portions. Roll into discs 1/4 inch thick, and place over crocks.
10. Bake for 15 minutes at 300 degrees, or until golden.
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