Easy Chicken Pot Pie / Pies

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 5
• 2 boneless skinless chicken breasts
• 1 (10 ounce) can cream of mushroom soup
• 1 (15 ounce) can chicken broth
• 1 (15 ounce) can peas
• 1 (15 ounce) can sliced carrots
• 8 tablespoons butter (1 stick)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon white pepper
• 1 cup whole milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
• 3 in a mixing bowl, use a whisk to blend the creme of mushroom soup (you could use creme of celery soup as a substitute), and the chicken broth.
• 4 drain the carrots and peas, then add them to the soup blend.
• 5 slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
• 6 assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with pam.
• 7 distribute the mix among the 5 bowls evenly. fill to about 3/4 of an inch from the top edges.
• 8 melt the butter and pour an equal amount on top of the mix of each filled ramekin. use all the butter.
• 9 in another mixing bowl, mix the flour, baking powder, white pepper and milk.
• 10 when the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. do not stir the butter or the batter into the soup mix!
• 11 slightly spread the batter across the tops, using a tablespoon to do so. do not bother to spread the batter from edge to edge.
• 12 place the ramekins on a cooking tray and bake at 350 degrees f. for 50-60 minutes.
• 13 remove from the oven and serve when the tops are golden brown.