Homemade Chicken Pot Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tablespoons unsalted butter 4 tablespoons all-purpose flour8 cups of SLOW COOKER CHICKEN AND NOODLES SOUP IN SPARKPEOPLE.COM8 rolls from a can of Pillsbury™ Original Crescent Dinner RollsAdditional milk, if needed
1. Heat oven to 350°F.
2. Grease 8 ramekins, custard cups or large muffin cups.
3. In 10-inch skillet, melt butter; stir in flour. Cook about 1 minute, stirring constantly, until smooth and bubbly.
4. Gradually, stir in homemade chicken soup and additional milk, if needed; cook until mixture boils and thickens, stirring constantly. Cook until hot and bubbly.
5. Spoon mixture evenly into ramekins. Separate dough into 4 biscuits. Press each to make 4 ˝-inch round.
6. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops.
7. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
8. Bake 17 to 20 minutes or until biscuits are golden brown.
2. Grease 8 ramekins, custard cups or large muffin cups.
3. In 10-inch skillet, melt butter; stir in flour. Cook about 1 minute, stirring constantly, until smooth and bubbly.
4. Gradually, stir in homemade chicken soup and additional milk, if needed; cook until mixture boils and thickens, stirring constantly. Cook until hot and bubbly.
5. Spoon mixture evenly into ramekins. Separate dough into 4 biscuits. Press each to make 4 ˝-inch round.
6. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops.
7. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
8. Bake 17 to 20 minutes or until biscuits are golden brown.
Nutritional Info Amount Per Serving
- Calories: 303.4
- Total Fat: 13.8 g
- Cholesterol: 56.5 mg
- Sodium: 808.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.1 g
- Protein: 17.4 g
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