Main Dishes, Poultry

CHICKEN POT PIE (INDIVIDUAL)

  • 2 tablespoons Flour, self-rising
  • 1 tablespoons Butter
  • 2/3 cups Green peas, frozen
  • 1/2 cups Wine, white
  • 1 cups Chicken broth
  • 3/4 pounds Chicken breasts, cubed
  • 2 medium Celery, stalks, chopped
  • 1 large Onions, chopped
  • 1/8 teaspoons Black pepper
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Rosemary
  • 2 small Biscuits, uncooked, from a tube

    • Preheat oven to 375°. Coat four 10-ounce ramekins or custard cups with cooking spray.

    In a saute pan, melt butter over medium heat. Add chicken, onion, celery and carrots; saute 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 remekins on a baking sheet and bake until biscuits are brown and mixture is bubbly, about 15 to 20 minutes.

    Serves: 4 Points per serving: 6

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!