Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5050/Mini_Chicken_Pot_Pie
Mini Chicken Pot Pie
Yield: 8 servings
Ingredients
| 1 | container | (16 oz.) refrigerated buttermilk biscuits | |
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| 1-1/2 | cups | milk | |
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| 1 | pack | (1.8 oz.) white sauce mix | |
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| 2 | cups | cooked chicken, cut-up | |
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| 1 | cup | frozen mixed vegetables, partially thawed | |
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| 2 | cups | cheese, shredded | |
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| 2 | cups | french fried onions | |
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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.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5050/Mini_Chicken_Pot_Pie
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