Individual Chicken and Biscuit Pot Pies for Two

I love chicken pot pie, and to me the only way to eat it is where I get to have my own biscuit. That means I have to make individual pot pies or Lars would never get to have any biscuit with his. (What can I say, I love carbs!) It's been rainy and cold here in Austin lately, and chicken pot pies seemed to fit the dinner bill nicely.

Individual Chicken and Biscuit Pot Pies for Two
Hands on Time: 25 minutes
Total Time: 55 minutes plus cooling time

1 chicken breast, cooked and cubed
½ small onion, diced
1 carrot, sliced
1 sm/med. red potato, cubed
½ celery rib
1 Tbsp butter
1 Tbsp flour
1 C chicken broth
½ C milk
½ tsp garlic salt
Pinch of table salt
Pinch of black pepper
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½ C plus 2 Tbsp self-rising flour**
Pinch of sugar
2 Tbsp butter, cold and cubed
¼ C milk

1. Preheat oven to 375º.
2. Heat 1 Tbsp butter in sauce pan until bubbling.
3. Add 1 Tbsp flour to melted butter and whisk together for 1 minute.
4. Add in chicken broth and milk and whisk 5 minutes.
5. Add chicken, vegetables, and spices to liquid mixture and stir to coat.
6. Remove from heat.
7. Prepare biscuit topping.
     -Stir self-rising flour and sugar together.
     -Cut in the butter until the mixture is crumbly.
     -Stir in the milk, adding extra by the teaspoon as needed if the mixture is dry.
8. Divide pot pie mix into individual ramekins or oven safe bowls.
9. Drop biscuit mix onto the pot pies.
10. Put ramekins on a baking sheet to prevent spilling and put in oven.
11. Cook 30 minutes or until the biscuit topping is browned to your liking.
12. Let cool 10-15 minutes before serving and enjoy!

**Tips and Tricks:

• If you don't have any self-rising flour mix ½ cup regular flour (plus the 2 extra Tbsp), ¾ teaspoon baking powder, and ¼ teaspoon salt. (Self-rising flour just has the baking powder and salt already mixed in.)
• If you’re only cooking for two, don’t regularly stock celery in your fridge, and have no further use for celery just leave it out. Don’t buy a whole bunch of celery just to use ½ a rib of it.
• Use rotisserie chicken and pre-made biscuits if you’re short on time. If you do use refrigerated leftover rotisserie chicken just make sure your pot pie mixture is bubbling before taking it out of the oven. You don’t want a perfect biscuit on top but a cold mix underneath.
• I pounded my chicken flat to speed up cooking time and cooked it while I was chopping veggies. That way, I added warm rather than refrigerated chicken to the mix and my hands-on time didn’t increase because I was doing two things at once.
• I used low sodium chicken broth. If you use regular chicken broth use ½ tsp garlic powder rather than garlic salt and omit the pinch of table salt.
• If you want to make this for more than two people just double, triple, or whatever the recipe to serve your desired number.