Rustic Individual Chicken & Vegetable Pot Pies
Enjoy a warm and comforting twist on a classic with these Rustic Individual Chicken & Vegetable Pot Pies. This lightened-up recipe features tender chicken, a medley of colorful vegetables, and a creamy herb-infused sauce, all tucked beneath a golden, flaky biscuit topping. Perfectly portioned in individual french onion soup crocks, these pot pies are ideal for cozy dinners or serving guests. Quick to prepare and sure to impress, you'll want to make this delicious dish a staple in your kitchen!
4
Servings
300
Calories
16
Ingredients
Ingredients
olive oil
1 teaspoon
garlic clove
1 (minced)
yellow onion
1 (chopped)
carrots
2 (sliced)
flour
4 tablespoons
frozen cut green beans
10 ounces
chicken stock
1 cup
skim milk
3 cups
red potatoes
2 (diced)
salt
1/4 teaspoon
pepper
1/4 teaspoon
chicken breasts
8 ounces (cubed)
basil, dried
1 teaspoon
thyme, dried
1 teaspoon
parsley, dried
1 teaspoon
buttermilk biscuits
3 (refrigerated)
Instructions
1
Begin by finely chopping the onion and garlic. Heat the olive oil in a Dutch oven over medium-high heat. Once hot, add the chopped onion and garlic, sautéing until the onions become soft and translucent, about 3-4 minutes.
2
Peel and slice the carrots into bite-sized pieces, then add them to the pot. Cook for an additional 4-5 minutes until the carrots are tender.
3
Sprinkle the flour over the mixture and stir well to combine. Cook for 3 minutes, allowing the flour to incorporate and remove any raw taste.
4
Gradually pour in the chicken stock while stirring constantly, then reduce the heat to medium.
5
Add the frozen cut green beans to the pot, then pour in the skim milk. Stir to combine.
6
Cube the chicken breasts and season with salt, pepper, basil, thyme, and parsley. Add the chicken to the pot, then wash and dice the red potatoes into 1/2-inch cubes, adding them as well.
7
Cover the pot and let the mixture simmer for 30 minutes on low heat, stirring occasionally until the chicken is cooked through and the vegetables are tender.
8
Preheat your oven to 300°F (150°C). Ladle the chicken and vegetable mixture into 4 individual french onion soup crocks, leaving some space at the top for the biscuit dough.
9
Take the refrigerated buttermilk biscuits and roll them together into a single mass. Divide the dough into 4 equal portions. Roll each portion into a disc approximately 1/4 inch thick.
10
Place a biscuit disc over each filled crock, ensuring it slightly overlaps the edges.
11
Bake in the preheated oven for 15 minutes or until the biscuits are golden brown and puffed.
Nutrition Information
10g
Fat
37.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe name?
The recipe is for Rustic Individual Chicken & Vegetable Pot Pies.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
What topping is used for these pot pies?
The pot pies are topped with a golden, flaky buttermilk biscuit dough.
What is the required oven temperature?
The oven should be preheated to 300 degrees Fahrenheit (150 degrees Celsius).
How long should the pot pies bake?
They should bake for approximately 15 minutes or until the biscuits are golden brown.
What is the protein content per serving?
Each serving provides 20g of protein.
How much fat is in each serving?
There is 10g of fat per serving.
How many carbohydrates are in a serving?
There are 37.5g of carbohydrates per serving.
What type of chicken should be used?
The recipe calls for 8 ounces of cubed chicken breasts.
What kind of milk is used in the sauce?
The recipe uses 3 cups of skim milk.
How should the red potatoes be prepared?
The red potatoes should be washed and diced into 1/2-inch cubes.
How long does the filling need to simmer?
The filling should simmer for 30 minutes on low heat.
What aromatics are used in the base?
The base uses one chopped yellow onion and one minced garlic clove.
How much chicken stock is required?
You will need 1 cup of chicken stock.
What type of potatoes are specified?
The recipe specifies using 2 red potatoes.
How many carrots are used in the filling?
The recipe calls for 2 sliced carrots.
What dried herbs are included for seasoning?
The recipe uses dried basil, dried thyme, and dried parsley.
How many biscuits are needed for the topping?
The recipe uses 3 refrigerated buttermilk biscuits divided into 4 portions.
What containers are used for individual servings?
The mixture should be ladled into 4 individual french onion soup crocks.
How much olive oil is needed?
The recipe requires 1 teaspoon of olive oil.
Is garlic used in this recipe?
Yes, it uses one minced garlic clove.
What type of onion is recommended?
A yellow onion is recommended.
How much flour is used to thicken the sauce?
The recipe uses 4 tablespoons of flour.
Are the green beans fresh or frozen?
The recipe uses 10 ounces of frozen cut green beans.
How thick should the biscuit dough be rolled?
The dough portions should be rolled into discs approximately 1/4 inch thick.
How long should the onions and garlic be sauteed?
Sauté them for about 3-4 minutes until the onions are soft and translucent.
When do you add the carrots?
Add the carrots after the onions and garlic, then cook for an additional 4-5 minutes.
What are the basic seasonings used?
The recipe includes 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
How do you know when the pot pies are finished?
They are finished when the biscuits are golden brown and puffed.