I got this recipe out of a cookbook called 'Just For Kids' that I've had for awhile. It has some cute/fun recipe ideas, and this one looked great because:
1) I love chicken pot pie.
2) It was actually originally a recipe for mini pot pies, and little things are cute.
So I started gathering all of my ingredients, then realized we really don't have little ramekins, so our pot pie lost the cuteness factor. However, it was no less delicious! Here's the recipe:
Ingredients:
1 container (about 16 oz.) refrigerated buttermilk biscuits
1 1/2 cups milk 1 package white sauce mix (I don't know where you can find white sauce mix in the grocery store, so with some help from Jenn, I made my own by patiently mixing milk, butter and flour on the stove. I think it was 2 cups milk, 2 Tbsp butter and 2 Tbsp flour, but you can look up white sauce recipes online for confirmation on what will work!)
2 cups cut-up chicken (we cut ours into cubes and baked them for about 15 mins on 350 first, just to be safe)
1 cup frozen assorted veggies, partially thawed (ours had carrot, peas, green beans and corn)
2 cups shredded cheddar cheese
2 cups french fried onions/onion straws (we skipped this part, as it's just a suggestion for a topping)
What to Do:
- Preheat the oven to 400 degrees, separate the biscuits and press into (8 8-ounce ramekins) large oven-safe dish (we used a corningware oval dish), pressing up sides to form a crust.
- Whisk milk, flour and fat (butter or oil) in a pan over low to medium heat until it thickens. This could take a little while (I think it took me 10 minutes or so). If you have the white sauce mix, disregard the previous sentence and whisk it and the milk to a boil over medium heat. Reduce heat to low; simmer 1 minute, whisking constantly, until thickened.
- Stir in chicken and veggies.
- Spoon (about 1/3 cup of the chicken mixture into each cup) mixture into dish with the biscuits. Bake 15-20 minutes, or until golden brown. Top each with cheese (and onion). Bake 3 more minutes or until golden again.
Should make about 8 servings.
Our only suggestion is to spread out the biscuits really well. We felt that there was WAY too much biscuit in each bite of pot pie, so maybe we would have used 4 on the bottom and 4 on top (although I don't know how it would've worked)? Or just 4 on the bottom. Anyway, it was yummy, fairly easy to make, and gave us leftovers for a couple days. We'd definitely make it again one day.
