It tasted even better than it looked.
For those who are looking for a lower calorie recipe for a pot pie:
2 Tbsp white self-rising flour I used regular flour with baking powder added
1 Tbsp butter
2/3 cup frozen green peas
1/2 cup white wine
1 cup chicken stock I use fat-free low sodium
3/4 pound uncooked boneless, skinless chicken breast(s) cubed
2 medium celery stalks chopped I omitted this and used potatoes instead
2 carrots chopped
1 medium onion chopped
1/8 tsp black pepper
1/2 tsp salt
1/2 tsp rosemary
can of uncooked, flaky biscuits
Preheat oven to 375 degrees Coat 4 ten ounce ramekins or custard cups with cooking spray
In a saute pan melt butter over medium hear, add chicken, onion, celery and carrots. Saute until chicken is no longer pink. Add flour, stir so flour mixes with butter.
Add chicken stock and wine slowly, stirring constantly so no lumps form. Add peas, rosemary, salt and pepper. Bring to a boil. Simmer until thick, about 15 minutes.
Remove chicken mixture from hear and divide evenly among ramekins.
Put a biscuit on top of each ramekin (I put one on the bottom too). Place ramekins on a baking sheet and bake until biscuits are brown and mixture is bubbly, about 15-20 minutes.