A delightful twist on the classic chicken pot pie, served in individual portions for a charming presentation.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan, combine the chicken, carrots, celery, onion, chicken broth, salt, pepper, garlic powder, and paprika. Bring to a gentle boil, stirring occasionally.
Stirring occasionally prevents the ingredients from sticking to the pan.
Divide the hot chicken mixture evenly among eight greased 10 oz ramekins.
Greasing the ramekins makes cleanup easier and prevents sticking.
In a mixing bowl, combine the baking mix, milk, and celery seed. Stir until smooth.
Mix just until combined to avoid overworking the batter.
Spoon the biscuit mixture evenly over the chicken mixture in the ramekins.
Use a spoon to spread the mixture gently for even coverage.
Bake the ramekins in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown.
Check for doneness by inserting a toothpick into the biscuit topping; it should come out clean.
Let the pot pies cool for a few minutes before serving. Enjoy your delicious creation!
Allowing the pies to cool slightly prevents burns and lets the flavors meld.
Nutze unsere App für das beste Erlebnis
