Mini Chicken Pot Pies Recipe

Ingredients

1 container (about 16 onces) refrigerated reduced-fat-buttermilk biscuits
1 1/2 cups milk
1 package (1.8 ounces ) white sauce mix (you can get this at the sauce , and gravy package aisle )
2 cups cut-up cooked chicken
1 cup frozen assorted vegetables, partially thawed
2 cups shredded Cheddar cheese
2 cups French’s French Fried Onions

1. Preheat oven to 400 degrees. Separate biscuits, press into 8 (8 ounce ) custard cups, pressing up sides to form crust.
2. 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. Stir in chicken and vegetables.
3. Spoon about 1/3 cup 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. To serve, remove from cups and transfer to serving plates.