Individual Chicken Pot Pies with Homemade Crust
This meal has a delicious biscuit crust, can be made with chicken or turkey.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup light margarine
- 2¼ cups self-rising flour
- 1(12 fluid ounce) can club soda, or as needed
- 3½ cups frozen mixed vegetables
- 3cups water
- 2½ cups chopped leftover chicken
- 4teaspoons reduced-sodium chicken bouillon granules
- 2tablespoons cornstarch
Instructions
Step 1
Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.Step 2
Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.Step 3
Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.Step 4
Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.Step 5
Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.Step 6
Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.