Chicken Pot Pies

These are simply the best chicken pot pies I've ever tasted!  There is only a top crust, so there is nothing soggy at the bottom.

The original version of this recipe came from a center section in Pillsbury's cookbook Soup & Crock-Pot Recipes (even though it's not a soup or a crock-pot recipe) from February 2000, but I added a few things.  For example, the original had NO SPICES in it (except pepper).  I think it would be super bland without them. 

Also, the original recipe called for mushrooms.  I love mushrooms as much as Chris hates them.  I usually cook with them and make him pick them out!  But I thought mushrooms were odd in a pot pie.  I also added potatoes -- it just seemed like the right thing to do. :-)

The recipe also makes 8 smaller pot pies, but I don't have 10 oz custard cups, so we make 4 slightly larger ones (just squish two biscuits together and roll them out to the right size if you only make 4).  I've also made it as a casserole and just placed the biscuits over the top.

Enjoy!

Chicken Pot Pies

1/2 cup butter (1stick)
1/3 cup flour
dash pepper
1 10.5 oz can CONDENSED chicken broth
3/4 cup milk
2 cups cooked chicken, cubed
1/3 cup chopped onion
1 medium/large potato, peeled and cubed
1 cup frozen peas
1 (9 oz) pkg baby carrots, chopped
1 can Pillsubry Grands biscuits (I like homestyle)
1/2 tsp basil
1/2 tsp parsley
1/2 tsp thyme

1.  Heat oven to 350.  Grease your custard cups.

2.  Melt butter in large skillet.  Gradually stir in flour and pepper.  Cook 1 minute, stirring constantly until smooth and bubbly.  Gradually stir in broth and milk.  Cook until mixture boils and thickens, stirring constantly.

3.  Boil cubed potatoes and carrots until just soft.  Add potatoes, carrots, chicken, onion, and peas.  Cook until hot and bubbly.  (THIS IS IMPORTANT!!  If you don't wait until the mixture is very hot, the underside of the biscuit will be soggy.)  Spoon mixture evenly into each greased cup.

4.  Separate dough into 8 biscuits (double up if making 4 instead of 8).  Press each into a 4 1/2 inch circle (or the size you need to cover the filling -- I have 2 oval containers so I have to press them into that shape).  Place biscuits on top of filled cups.

5.  Bake at 350 for 17-20 minutes or until biscuits are golden brown.