Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5050/
Mini Chicken Pot Pie
Yield: 8 servings
Ingredients
| 1 |
container |
(16 oz.) refrigerated buttermilk biscuits
|
|
|
| 1-1/2 |
cups |
milk
|
|
|
| 1 |
pack |
(1.8 oz.) white sauce mix
|
|
|
| 2 |
cups |
cooked chicken, cut-up
|
|
|
| 1 |
cup |
frozen mixed vegetables, partially thawed
|
|
|
| 2 |
cups |
cheese, shredded
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5050/