WW Individual Chicken Pot Pies

• portioner: 4 servings
• aktiv tid: 20 minutes
• total tid: 1 hour 5 minutes

Ingredienser

2 Tbsp White self-rising flour

1 Tbsp Salted butter

⅔ cup(s) Frozen green peas

½ cup(s) Table wine; white

1 cup(s) Chicken broth

¾ pound(s) Uncooked skinless boneless chicken breast; cubed

2 rib(s), medium Celery; stalks, chopped

2 large Carrots; chopped

1 large Onion; chopped

⅛ tsp Black pepper; ground

½ tsp Table salt

½ tsp Dried rosemary

2 small Biscuit; uncooked, flaky buttermilk-style, from a tube

Vejledning

Preheat oven to 375ºF. Coat four 10-ounce ramekins or custard cups with cooking spray.

In a sauté pan, melt butter over medium heat. Add chicken, onion, celery and carrots; sauté until chicken is no longer pink. Add flour; stir so flour mixes with butter.

Add chicken stock and wine slowly, stirring constantly so no lumps form. Add peas, rosemary, salt and pepper; bring to a boil. Simmer until thick, about 15 minutes.

Remove chicken mixture from heat and divide evenly among ramekins.

Cut each biscuit in half horizontally, and put half a biscuit on top of each ramekin. Place ramekins on a baking sheet and bake until biscuits are brown and mixture is bubbly, about 15 to 20 minutes.