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Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

Si Foster, A Bountiful Kitchen
  • minutes
  • Serves

INGREDIENTS

Filling:

1 tbsp

butter or olive oil

2

carrots ( or about 1 1/2 cups baby carrots, cut up)

1 cup

celery, chopped (or more carrots if you aren't a fan)

1 cup

broccoli, chopped

1 cup

onion, chopped I like sweet onions but white or yellow work as well

3 cups

cooked, chopped chicken (or rotisserie chicken, cut up)

1 tbsp

dried tarragon, optional

sauce:

6 tbsp

butter

1/2 cup

sifted flour

2 tsp

chicken stock concentrate*

1 cup

water or milk

-OR-

1 can

cream of chicken soup

1 can

milk

Cream Biscuit Topper

2 cups

flour

1 tbsp

baking powder

1 tsp

baking soda

1 tsp

salt

1 1/2 cups

cream

3

fresh basil leaves, chopped (or other herbs, about 2 tablespoons, optional)

1 cup

cheese, grated