Mini Chicken Pot Pie

Yield:
8 servings

Ingredients:

  1. 1 container (16 oz.) refrigerated buttermilk biscuits
  2. 1-1/2 cups milk
  3. 1 pack (1.8 oz.) white sauce mix
  4. 2 cups cooked chicken, cut-up
  5. 1 cup frozen mixed vegetables, partially thawed
  6. 2 cups cheese, shredded
  7. 2 cups french fried onions
Directions:

Separate biscuits; press into 8 (8 oz.) custard cups, pressing up sides to form crust.

Whisk milk and sauce mix in medium saucepan. Bring to boiling over medium high heat. Reduce heat to medium low; simmer 1 minute, whisking constantly, until thickened. Stirin chicken and vegetables. Spoon about a cup of chicken mixture into each crust.

Place cups on baking sheet. Bake 15 minutes or until golden brown. Top each with cheese and french fried onions. Bake 3 minutes or until golden. Remove from cups to serving plates.



TDS 3