Easy Chicken Pot Pie / Pies

Recipe by Bone Man
READY IN: 2hrs
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
  • In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
  • Drain the carrots and peas, then add them to the soup blend.
  • Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
  • Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
  • Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
  • Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
  • In another mixing bowl, mix the flour, baking powder, white pepper and milk.
  • When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
  • Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
  • Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
  • Remove from the oven and serve when the tops are golden brown.
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