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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!
Prep time5 min
Cooking time25 min
Portions 4