Individual Chicken Pot Pies
Prep time
Cook time
Total time
Delicious recipe for Chicken Pot Pies. Recipe from Adapted from Tara McConnell
  • 2 Tablespoons butter or margarine
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • 2 cans condensed cream of chicken soup
  • 2 cups milk
  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon poultry seasoning or your favorite seasoning
  • ⅛ teaspoon black pepper
  • 1-1/2 cups frozen peas and carrots
  • 2 cups cooked chicken, diced
  • 2 Tablespoons all-purpose flour
  • 1 can ready to bake biscuits
  1. Preheat oven to 400ºF.
  2. In a large skillet add butter, onion, and celery and cook over medium-high heat, saute until onions are translucent, about four to five minutes.
  3. Add cream of chicken soup, milk, Parmesan cheese, seasoning, black pepper, and frozen vegetables to the skillet, and stir to combine.
  4. Combine chicken and flour in a large resealable bag and shake until chicken is thoroughly coated.
  5. Once mixture in the skillet is simmering, add the coated chicken, stir, and let simmer one minute before removing from the heat.
  6. Spoon mixture into a Temp-tations Old World Covered Crock Bowls until about ¾ full or in 2-quart Temp-tations baking dish
  7. Cut biscuits and add to the top, covering the mixture completely
  8. Bake all for 15 to 20 minutes or until biscuits are golden brown and filling is hot and bubbly.
Recipe by Pocket Change Gourmet at