Mini Chicken Pot Pie / Pies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (16 ounce) container refrigerated reduced-fat buttermilk biscuits
• 1 1/2 cups milk
• 1 (1 7/8 ounce) package sauce mix
• 2 cups cut-up cooked chicken or 2 cups cooked turkey
• 1 cup frozen assorted fresh vegetable, partially thawed
• 2 cups shredded cheddar cheese
• 2 cups french taste toppers french-fried onions

Recipe

• 1 preheat oven to 400°f.
• 2 separate biscuits; press into 8 (8-ounce) custard cups, pressing up sides to form crust.
• 3 whisk milk and sauce mix in medium saucepan.
• 4 bring to boiling over medium-high heat.
• 5 reduce heat to medium-low; simmer 1 minute, whisking constantly, until thickened.
• 6 stir in chicken and vegetables.
• 7 spoon about cup chicken mixture into each crust.
• 8 place cups on baking sheet.
• 9 bake 15 minutes or until golden brown.
• 10 top each with cheese and taste toppers.
• 11 bake 3 minutes or until golden.
• 12 to serve, remove from cups and transfer to serving plates.