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.

Be the first to comment on this recipe!

Add a Comment Login

Community Foods Market Recipes

https://www.communityfoodsmarket.com/Recipes/Detail/5050/

At xs sm md lg Bootstrap Responsive Breakpoint

PLC29

HTML5

Sent From

Send To

COMPANY

RESOURCES

SAVINGS

DEPARTMENTS

MY ACCOUNT