MINI CHICKEN POT PIES

This recipe takes a bit of time to assemble, but using refrigerated buttermilk biscuits for the crust is a great way to avoid rolling out pastry dough.  You could also use frozen carrots to save some time.

MINI CHICKEN POT PIES

1 cup frozen peas

1 cup chopped carrots

About 10 oz. cooked, chopped chicken breast

1 cup shredded Cheddar cheese

4 oz. cream cheese, softened

1/4 cup finely chopped onion

3 tablespoons mayonnaise

1/4 teaspoon salt

1/8 teaspoon black pepper (I also added the same amount of white pepper)

1/8 teaspoon garlic powder

1 – 10 count can refrigerated buttermilk biscuits

Cook peas and drain well.  Steam carrots for 2-3 minutes, drain.  Combine chicken, cheddar, peas, carrots, cream cheese, onion, mayonnaise, salt, peppers and garlic powder in a large bowl and mix well.  Preheat the oven to 325 degrees F.  Separate biscuits into halves.  Press the bottom half of each biscuit into each of ten muffin cups.  Spoon equal portions of chicken mixture into prepared muffin cups.  Cover with top halves of biscuits.  Press edges to seal.  Bake until golden brown, about 30 minutes.

ENJOY!