Mini Chicken Pot Pies with Cheesy Biscuit Crust

These classic chicken pot pies are personal-size, so each diner gets their own (kiss sharing squabbles between your kids goodbye!). I love this no-prep recipe because it relies on pantry staples and rotisserie (or leftover) chicken, making it doable on a weeknight. The stew is thickened in the traditional way, with a simple mix of fat and flour, called a roux. Trust me, you won’t be able to eat just one!

Cooking Time28 Min Portions4 Servings

Using Country Crock in the roux makes the stew super delicious and buttery tasting.

INGREDIENTS

1/3 cup Country Crock Original
3 garlic cloves, crushed
1/3 cup all-purpose flour
3 cups chicken stock or broth
1½ cups frozen peas and carrots
2 cups shredded or chopped rotisserie or leftover roast chicken
Juice of ½ lemon
Kosher salt and black pepper
1 (16.3 ounce) tube refrigerated large biscuits (8 biscuits)
½ cup shredded sharp Cheddar cheese (optional)

INSTRUCTIONS

Preheat the oven to 375 degrees F. In a large pot or Dutch oven, melt the Country Crock over medium-high heat. Add the garlic cloves and cook until just fragrant, about 1 minute. Whisk in the flour and cook, stirring constantly, until the Country Crock and flour are combined into a mixture that looks like wet sand, about 2 minutes. Whisk in the chicken stock and increase the heat, whisking, until the stock is smooth and starts to bubble. Let it bubble for a minute; it will thicken noticeably. Stir in the peas and carrots, then the chicken. Add the lemon juice, and season to taste with salt and pepper.
Put 4 large (at least 1½ cup or 12 ounce) oven-safe crocks, bowls, or ramekins on a sheet pan. Divide the chicken stew among the bowls. Peel open the biscuit can and top each bowl of chicken with two biscuits, slightly overlapping. Bake for 15 minutes.
If you’re including the cheese, carefully pull the sheet pan out of the oven and place some Cheddar on each biscuit crust (about 2 tablespoons of cheese per bowl). Return the sheet pan and bowls to the oven and cook for 5 more minutes, until the biscuits are golden brown and the cheese has melted. Serve.