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Individual Chicken Pot Pies with Homemade Crust
Individual Chicken Pot Pies with Homemade Crust
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
265 minutes
Try these scrumptious individual chicken pot pies with a homemade biscuit crust in French onion soup bowls.
Ingredients:
  • 1 cup light margarine
  • 2.25 cups self-rising flour
  • 1 (12 fluid ounce) can club soda, or as needed
  • 3.5 cups frozen mixed vegetables
  • 3 cups water
  • 2.5 cups chopped leftover chicken
  • 4 teaspoons reduced-sodium chicken bouillon granules
  • 2 tablespoons cornstarch
Instructions:
  • In a medium bowl, blend the margarine and flour until it becomes coarse meal. Add club soda gradually until a dough ball forms. Refrigerate the dough for 3 hours.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and gather 4 oven-safe onion soup bowls.
  • In a medium saucepan, mingle mixed vegetables, water, and leftover chicken until boiling. Mix in cornstarch and chicken bouillon, stirring and cooking until the mixture thickens, about 3 to 5 minutes. Set aside.
  • After chilling, take the dough out and separate into 5 equal balls. Flatten 4 balls into circles to line the soup bowls, then roll out the last ball and cut 4 circles slightly bigger than the bowl openings.
  • Gently press the bottom crusts into the soup bowls and generously fill each with approximately 1 1/2 cups of the delicious filling. Place the smaller dough circles on top and firmly press the dough together to create a perfect seal.
  • Bake in the preheated oven until the crust turns a beautiful golden brown, which should take around 45 to 50 minutes. Allow it to rest for 10 to 15 minutes before serving.

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