Mini Chicken Pot Pies

Mini Chicken Pot Pies
Makes 8 servings

Image © Publications International, Ltd.

Mini Chicken Pot Pies

Ingredients

1	container (about 16 ounces) refrigerated reduced-fat buttermilk biscuits
1-1/2	cups milk
1	package (1.8 ounces) white sauce mix
2	cups cut-up cooked chicken
1	cup frozen assorted vegetables, partially thawed
2	cups shredded Cheddar cheese
2	cups *French's®* French Fried Onions

Prep Time	15 minutes
Cook Time	about 20 minutes

1. Preheat oven to 400°F. Separate biscuits; press into 8 (8-ounce) custard cups, pressing up sides to form crust.

2. 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. Stir in chicken and vegetables.

3. Spoon about 1/3 cup 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. To serve, remove from cups and transfer to serving plates.

Printed from fbnr.com