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Chicken Pot Pie, Individual
4
These hearty mini pot pies offer a shortcut option for a well-loved comfort food that’s ideal for a cold winter night or just whenever the craving strikes. This interpretation uses smart, store-bought ingredients to speed the prep time, and then cooking them in individual servings speeds the cook time. Rosemary is lovely in these, but feel free to substitute basil, thyme, or oregano, if you like. The wine adds depth of flavor to the filling, but you can use all chicken broth. If you don't have individual pots, try making one big pie in a 9-inch square baking dish and baking it a little bit longer.
Ingredients
  • 2 Tbsp White self-rising flour
  • 1 Tbsp Salted butter
  • 2⁄3 cup(s) Frozen green peas
  • 1⁄2 cup(s), white Table wine
  • 1 cup(s) Chicken broth
  • 3⁄4 pound(s), cubed Uncooked skinless boneless chicken breast2 rib(s), Celery medium, stalks, chopped
  • 2 large, chopped Carrots
  • 1 large, chopped Onion
  • 1 pinch Black pepper
  • 1⁄2 tsp Table salt
  • 1⁄2 tsp Dried rosemary
  • 2 small, Biscuit uncooked, flaky buttermilk-style, from a tube
Note: Ingredients may have been altered from the original.
Steps
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