Individual Chicken Pot Pies with Homemade Crust
Description
French onion soup bowls are the perfect bakeware for these individual chicken pot pies with a tasty homemade biscuit crust.
Ingredients
•
1 cup light margarine
•
2 1/4 cups self-rising flour
•
1 (12 fluid ounce) can club soda, or as needed
•
3 1/2 cups frozen mixed vegetables
•
3 cups water
•
2 1/2 cups chopped leftover chicken
•
4 teaspoons reduced-sodium chicken bouillon granules
•
2 tablespoons cornstarch
Directions
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.
2
Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
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.
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.
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.
6
Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.