Chicken Pot Pies

SKU: Chicken Pot Pies




  • 6 tbsp/75 mL butter or margarine
  • 1/2 cup/125 mL chopped onion
  • 1/2 cup/125 mL all-purpose flour
  • 2 tsp/10 mL Watkins Organic Parsley
  • 3/4 tsp/4 mL poultry seasoning
  • 1/4 tsp/1.2 mL of ground Watkins Organic Lemon Pepper Blend
  • 3 cups/750 mL water
  • 3 tbsp/45 mL Watkins Chicken Soup and Gravy Base
  • 3 cups/750 mL cubed, cooked chicken or turkey
  • 1 package (10 oz/285 g) frozen peas and carrots, tender-cooked and drained
  • 1/4 cup/60 mL chopped pimento
  • 1 package refrigerated biscuits (6 per package)


Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450°F/230°C for 8 to 10 minutes or until biscuits are lightly browned.