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recipe image Mini Chicken Pot Pies with Cheesy Biscuit Crust

Mini Chicken Pot Pies with Cheesy Biscuit Crust

Mini Chicken Pot Pies with Cheesy Biscuit Crust

Tia Mowry’s classic chicken pot pies are personal-size, so each diner gets their own (kiss sharing squabbles between your kids goodbye!). She loves this no-prep recipe because it relies on pantry staples and rotisserie (or leftover) chicken, making it doable on a weeknight. The stew is thickened in the traditional way, with a simple mix of fat and flour, called a roux. You won’t be able to eat just one!

Tia Mowry’s classic chicken pot pies are personal-size, so each diner gets their own (kiss sharing squabbles between your kids goodbye!). She loves this no-prep recipe because it relies on pantry staples and rotisserie (or leftover) chicken, making it doable on a weeknight. The stew is thickened in the traditional way, with a simple mix of fat and flour, called a roux. You won’t be able to eat just one!

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  • Preparation timePrep time5 min
  • Cooking timeCooking time25 min
  • ServingsPortions4

Ingredients

  • 1/3 cup Country Crock® Original Spread Original Spread
  • 3 cloves garlic, crushed
  • 1/3 cup all purpose flour
  • 3 cups chicken stock or broth
  • 1 1/2 cups frozen peas and carrots
  • 2 cups shredded or chopped rotisserie chicken or leftover roast chicken
  • Juice of 1/2 lemon
  • Kosher salt and black pepper
  • 1 (16.3 ounce) tube refrigerated large biscuits (8 biscuits)
  • 1/2 cup shredded cheddar cheese (optional)

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 375 degrees F. In a large pot or Dutch oven, melt the Country Crock over medium-high heat. Add the garlic cloves and cook until just fragrant, about 1 minute. Whisk in the flour and cook, stirring constantly, until the Country Crock and flour are combined into a mixture that looks like wet sand, about 2 minutes. Whisk in the chicken stock and increase the heat, whisking, until the stock is smooth and starts to bubble. Let it bubble for a minute; it will thicken noticeably. Stir in the peas and carrots, then the chicken. Add the lemon juice, and season to taste with salt and pepper.
      2. Put 4 large (at least 1½ cup or 12 ounce) oven-safe crocks, bowls, or ramekins on a sheet pan. Divide the chicken stew among the bowls. Peel open the biscuit can and top each bowl of chicken with two biscuits, slightly overlapping. Bake for 15 minutes.
      3. If you’re including the cheese, carefully pull the sheet pan out of the oven and place some Cheddar on each biscuit crust (about 2 tablespoons of cheese per bowl). Return the sheet pan and bowls to the oven and cook for 5 more minutes, until the biscuits are golden brown and the cheese has melted. Serve.
      Tia’s Tip: Using Country Crock in the roux makes the stew super delicious and buttery tasting.

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