Getting excited that it is almost full comfort food season! My favorite time. What better way to kick off the season with these individual chicken pot pies! Delicious, warm and the perfect dinner portion.
Ingredients
4 Tbsp butter
1 onion, chopped
1/2 C flour
2 C chicken broth
2 C milk
3 C chicken breasts, cooked & cubed
2 C frozen peas & carrots, thawed
1 Tbsp thyme
6 flaky buttermilk biscuit dough
2 eggs
Preheat oven to 350 degrees.
In a saucepan over medium heat, melt butter.
Add the onion and cook until translucent. Whisk in flour and cook for another 1-2 minutes.
Slowly pour in the broth and whisk until smooth. Add the milk, bring to a simmer and continue stirring for another 5 minutes.
Season with salt and pepper.
Stir in the chicken, peas, carrots and thyme. Divide into six individual ramekins or spoon into a baking dish. Place onto a foil lined baking sheet in case the bubble over when cooking
Top the individual pies with 1 biscuit dough.
Evenly distribute the dough over the baking dish of mixture.
Beat the eggs with 1/4 C water and brush onto the tops of the biscuits.
Bake in the oven for 20-25 minutes or until the biscuits are golden.
Let rest and serve.
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