Homemade Chicken Pot Pies

Homemade Chicken Pot Pies
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Homemade Chicken Pot Pies calories by ingredient
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Introduction

Tastes pretty yummy! Tastes pretty yummy!
Number of Servings: 8

Ingredients

    4 tablespoons unsalted butter
    4 tablespoons all-purpose flour
    8 cups of SLOW COOKER CHICKEN AND NOODLES SOUP IN SPARKPEOPLE.COM
    8 rolls from a can of Pillsbury™ Original Crescent Dinner Rolls
    Additional milk, if needed

Directions

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.

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