#Recipe Mini Chicken Pot Pies

Mini Chicken Pot Pie
Every time we eat Swiss Chalet, the hubby gets Chicken Pot Pie. I don't care for savory pies though so it's not something I order. Then I had an idea to use biscuits instead of pie dough. OMG, delicious! These savory buns got devoured!

INGREDIENTS

• 2 packages of Pillsbury Country Biscuit refrigerated dough.
• 1 cup cut up cooked chicken breast
• 1 cup of mixed veggies
• 1 egg
• 1 can of cream of chicken condensed soup
• 1/8 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD
Preheat oven to 425F. In a bowl, combine all ingredients listed except the dough. Set aside. Using a muffin pan, take the portion of biscuit dough, and form it gently with your fingers in each hole. Make sure to make them deep enough so you get enough mixture in them. Once you have them ready, fill them to the top but not overflowing with the mixture. Then place them in the over for 20 minutes or so, until they are golden brown.

Don't worry, they come apart very easy, but let stand for 1-2 minutes when you bring them out of the oven.
Makes 10.

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