Mini Chicken Pot Pies
Ingredients:
- diced carrots - 1/2 cup
- diced celery - 1/3 cup
- peas - 1/3 cup
- diced onion - 1/3 cup
- butter - 1 T
- flour - 2 T heaping
- chicken broth - 1/2 cup
- milk - 1/3 cup
- garlic salt - 1/4 t
- salt and pepper - to desired taste
- diced chicken - 1 cup
- refrigerated biscuits - 10
Instructions:
Place vegetable's in a saucepan and add water to cover. Bring to a soft boil, cook until vegetable's are softened, about 5 minutes.
Whisk in butter, flour, chicken broth and milk, cook on medium low heat till thickened, about 10 minutes. Add salt, pepper and garlic salt; stir in the chicken.
Grease the wells of a muffin tin and press the biscuits into the bottom and sides of each well (forming a shell). Spoon 1 - 2 tbsp of filling into the center of each biscuit.
Bake in a preheated 375 degree oven for 13 - 15 minutes or until the biscuits are golden brown.
