Mini Chicken Pot Pies

Mini Chicken Pot Pies

Yields: 16 pies
Prep time: 15 minutes
Cook time: 14-17 minutes

Ingredients

• 2 Cans Jumbo Flaky Biscuits (the kind that make 8 biscuits each)
• 1 Large Chicken Breast
• 1 1/2 Cups Frozen Mixed Vegetables
• 1 Can Cream of Celery Soup
• 1/3 Can Chicken Stock
• Shredded Cheddar Cheese
• 1/2 Tbs Butter
• Garlic, Salt, Pepper (to taste)
• Non-Stick Cooking Spray

Directions

1. Preheat oven to 350 degrees
2. Cut Chicken breast into small cubes. Cook thoroughly in a pan with butter and garlic.
3. Heat soup and chicken stock in a saucepan until blended into a gravy consistency.
4. Mix chicken, vegetables and soup/stock "gravy" together in a bowl.
5. Flatten biscuits and form into cupcake tins
6. Spoon filling into each cup, fill to the top and even out.
7. Top with cheddar cheese
8. Bake in preheated oven for 14-17 min

Enjoy!