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Ingredients
6 servings
¼ cupbutter
½ cuponion
small, chopped
¼ cupwhite whole wheat flour
3 cupschicken broth
3carrots
sliced 1/4” thick
0.25 poundred potatoes
quartered and cut into 1/2” pieces
2 ribscelery
sliced 1/4” thick
2 ½ cupschicken
diced, cooked
¼ teaspoondried thyme
¼ teaspoonground nutmeg
½ cupfresh
finely chopped, or 4 teaspoons dried
¾ teaspoonsalt
½ teaspoonpepper
biscuits
Instructions
Step 1
Grease 12 ramekins or jumbo muffin cups generously with olive oil
Step 2
In a large pot, melt the butter over medium heat. Cook the onion until tender, about 5 minutes. Add the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the broth until smooth.
Step 3
Stir in the carrots, potatoes, and celery. Bring to a boil and simmer, stirring occasionally, until tender, about 10 minutes.
Step 4
Add the chicken, thyme, nutmeg, parsley, salt, and pepper to taste. Gently stir to combine. Carefully ladle 1/2 cup of the mixture into each ramekin or muffin cup. Let stand for at least 1 hour (on the counter) or longer in the refrigerator (up to 24 hours) before baking. (Freezing instructions begin here.)
Step 5
Prepare biscuits. Uncooked biscuits can be covered and refrigerated on a greased baking sheet until ready to use.
Step 6
Preheat the oven to 450 F. Top each pot pie with 1 biscuit and place on a foil-lined baking sheet (to catch any overflow). Bake for 15 minutes, or until the biscuits are browned and the filling is bubbly.
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