Mini Chicken Pot Pie

Yield: 8 servings

Ingredients

1 container (16 oz.) refrigerated buttermilk biscuits

check milk 1-1/2 cups milk

check (1.8 oz.) white sauce mix 1 pack (1.8 oz.) white sauce mix

check cooked chicken, cut-up 2 cups cooked chicken, cut-up

1 cup frozen mixed vegetables, partially thawed

check cheese, shredded 2 cups cheese, shredded

check french fried onions 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.

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