Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Yield: 8
Ingredients: 1 (16-ounce) package frozen mixed vegetables, thawed; 2 cups shredded Roasted Chicken (see below); 1 (10.5-ounce) can cream of chicken condensed soup; ½ cup 2% reduced-fat milk; ½ tsp salt; ¼ tsp black pepper; ⅛ tsp dried thyme; 8 refrigerated unbaked buttermilk biscuits

These simple chicken pot pies are easy to make and fun to eat—for kids and adults alike.

Enlist the family to make these simple and comforting pot pies made with shredded roasted chicken topped with buttermilk biscuits. Frozen vegetables and cream of chicken condensed soup reduce prep time, making these traditional pies an easy weeknight meal.

Makes 8 servings

Ingredients

1 (16-ounce) package frozen mixed vegetables, thawed
2 cups shredded Roasted Chicken (see below)
1 (10.5-ounce) can cream of chicken condensed soup
½ cup 2% reduced-fat milk
½ tsp salt
¼ tsp black pepper
⅛ tsp dried thyme
8 refrigerated unbaked buttermilk biscuits

Directions

Preheat oven to 400°F. In a medium bowl combine mixed vegetables, shredded chicken, cream of chicken soup, milk, salt, pepper and thyme. Spoon mixture into 8 (8-ounce) cast-iron skillets.
Place a biscuit on top of mixed vegetable mixture in each skillet. Bake 10 to 15 minutes or until biscuits are golden and mixture is heated through.

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