Mini Chicken Pot Pies

This is a simple and quick meal to whip up for lunch or dinner. 

I found this easy recipe at The Country Cook. Brandie's recipes are not only tried and true- I love recipes that use everyday ingredients and hers are for us simple 'country folk'.

She found the recipe at Gooseberry Patch  in one of their newest cookbooks...Rush Hour Recipes.

You KNOW all GBP recipes are failproof and fantastic!

If you want to feed your family well, but are in a crunch for time, give these little 'sweetie pies' a try!

The only thing I'll change next time is to add some sour cream to the soup mixture, just to make it creamier.

I keep cooked, diced chicken in the freezer, ready for recipes like this one. Just thaw and you're ready to go...or roll. =) And of course, you could use turkey if you'd like.

Serve with a side salad and you have a great meal ready in no time.
The oven doesn't have to be on long, so don't worry about heating up the kitchen! 

MINI CHICKEN POT PIES

1 (7.5 ozs) tube refrigerated biscuits (10)(buttermilk type)

1 c. cooked chicken, diced

1 (10.75 ozs) can cream of chicken soup

(I used reduced sodium)

2/3 c. cheddar cheese, shredded

(I opted for the 2% reduced fat 3 cheese mixture-

use your favorite.)

1/2 c. frozen peas & carrots, optional

1/4 c. sour cream, optional

Preheat oven to 350. Spray 10 muffin cups with nonstick vegetable spray.  Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.

In a bowl, combine remaining ingredients; stir until well blended.

Spoon chicken mixture into biscuit cups, filling about 3/4 full.

Bake for about 15 minutes or until bubbly and biscuits are golden.

Yield: 5 servings - 2 pot pies each

ENJOY EVERY TASTY BITE!
Marsha