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Mini Chicken Pot Pies

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Submitted by: Heidi Giles

 

A can of ready made biscuits form the crust for these savory pot pies filled with chicken, cheese, peas and carrots.
 

Ingredients

  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 2 5 ounce cans chunk white chicken, drained
  • 1 cup shredded cheddar cheese
  • 4 ounces cream cheese, softened
  • 1/4 cup finely chopped onion
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 10 count can refrigerated buttermilk biscuits

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Method

Cook peas according to package directions and drain well. Steam carrots in a vegetable steamer for 2-3 minutes. Combine peas, carrots, chicken, cheddar cheese, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well. Preheat oven to 325 degrees. Separate biscuits into halves. Press bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, 25-30 minutes.

 

Notes:

 

Number of Servings: 5

 

Submitted by: Heidi Giles ()

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