Individual Chicken Pot Pies

I found this on the Pillsbury website and it looks really yummy. I haven't tried it yet, but will be sure to post when I do. You can significantly reduce the calories and fat by using low fat butter, skim-1% milk, and reduced fat biscuits (or pass on the biscuits all together). The formatting below is off so for the full recipe, click on one of the links above.

Individual Chicken Pot Pies
	Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table. Prep Time: 25 Min Total Time: 45 Min Makes: 8 servings User Rating:
NGREDIENTS 1/4 cup margarine or butter 1/3 cup all-purpose flour Dash pepper 1 can (10 1/2 oz) condensed chicken broth 3/4 cup milk 2 cups cubed cooked chicken or turkey 1/3 cup chopped onion 1 can (4 oz) Green Giant® mushroom pieces and stems, drained 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas 1 cup frozen sliced carrots 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits Additional milk, if desired Sesame seed, if desired DIRECTIONS 1. Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups. 2. In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed. 3. Bake 17 to 20 minutes or until biscuits are golden brown DIRECTIONS: 1. Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups. 2. In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed. 3. Bake 17 to 20 minutes or until biscuits are golden brown. High Altitude (3500-6500 ft): No change. NUTRITION INFORMATION: 1 Serving: Calories 380 (Calories from Fat 170); Total Fat 18g (Saturated Fat 4 1/2g, Trans Fat 5g); Cholesterol 30mg; Sodium 980mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 9g); Protein 18g Percent Daily Value*: Vitamin A 120%; Vitamin C 2%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. Special Touch: For a nice flavor twist, add 1 tablespoon chopped fresh thyme or rosemary leaves to the chicken mixture. Then garnish each little pie with a sprig of fresh thyme or rosemary.