Individual Chicken Pot Pies

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Ingredients

Filling:
• 3 Tbsp. butter
• 1⁄4 cup flour
• 1⁄2 onion diced
• 1 cup chicken broth
• 3⁄4 cup milk
• 1⁄2 tsp each salt and pepper
• 1 tsp herbs de Provence
• 1 cup cooked diced chicken
• 3⁄4 cup frozen or fresh peas and carrots
Crust:
• 1⁄2 tsp baking powder
• 1 cup flour
• 1⁄2 cup milk
• 3 Tbsp. butter

Instructions

1. Preheat oven to 375F.
2. In a large skillet add 3 Tbsp. of butter and 1⁄2 onion diced. Keep heat on low and sauté for 5 minutes until onions are translucent.
3. Slowly add 1⁄4 cup of flour and mix with a whisk to form a roux.
4. Whisk in 1 cup of chicken broth followed by 3⁄4 cup of milk.
5. Season with salt, pepper, and herbs de Provence.
6. Next, add in diced chicken and peas and carrots.
7. Cook a few more minutes until everything is combined well and vegetables are tender.
8. Prepare ramekins by filling each with the chicken mixture. The filling should reach just below the top lip of the ramekin.
Crust:
9. In another bowl mix together baking powder and flour.
10. Work 3 Tbsp. of butter into the flour until it is broken apart.
11. Use a fork to mix in 1⁄2 cup milk to form a batter.
12. Spread the batter on the top of each of the ramekins.
13. Place ramekins on a baking sheet and slide into the oven.
14. Bake for approximately 20 minutes until the tops are golden brown. Serve hot!