Recipe of Gluten Free Chicken Pot Pie Biscuit Topping

Individual Chicken Pot Pies

Worcestershire sauce adds savory depth.

Recipe Summary Individual Chicken Pot Pies

Individual chicken pot pies - very versatile and adaptable recipe!

Ingredients | Gluten Free Chicken Pot Pie Biscuit Topping

½ cup butter

½ cup all-purpose flour

3 cups chicken broth, or more as needed

4 cooked chicken breasts, cubed

1 cup frozen mixed vegetables

2 teaspoons chicken bouillon base (such as Better Than Bouillon®)

1 teaspoon minced garlic

½ teaspoon celery seed

½ teaspoon chopped fresh rosemary

½ teaspoon chopped fresh thyme

salt and ground black pepper to taste

2 (15 ounce) packages refrigerated pie crusts

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.

Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.

Bake in the preheated oven until golden, 20 to 30 minutes.

You can add or subtract broth to adjust. I typically add one extra cup of broth for one more individual pie. Can make it with or without vegetables for an all-meat pie.

You can use any frozen vegetable that you'd like.

Info | Gluten Free Chicken Pot Pie Biscuit Topping

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 individual pot pies

TAG : Individual Chicken Pot Pies

Main Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,