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Today's feature is the mini chicken pot pies. This pleasing recipe is easy and quick to prepare.
All you require are 7 ingredients and the eagerness to follow 8 simple steps.
- 1 can refrigerated buttermilk biscuits
- 1 1/2 cup milk
- 1 packages white sause...or make your own from stock
- 2 cup cut up cooked chicken (can sub - turkey, ham or beef cubes)
- 2 cup shreaded cheese...your favorite.....I like sharp cheddar
- 2 cup fresh or frozen assorted veg's...pees carrots pearl onions r good choices.
- 2 cup frenches brand fried onions..or make your own evrn better!
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "mini chicken pot pies".
- oven 400
- press biscuit into 8 oz custard cup..pressing up the sides to create a well. Make 4 to 6 bowls.
- make white sauce package directions or make from scatch
- make sure Vega's if frozen are not completely frozen....if using fresh ur good.
- Use scoop or laddel to put in custard cup that have partially cooked crust (about 5 minutes so the dough is not to soft). Add sauce into well of crock...Cook filled mini crocks at 350° for about 10 or 15 minutes cover crocks if getting to brown to quick....top with Cheese and frenches onions and serve...
- NOTE.....chicken cubes are added to white sauce when sauce has thickened add Veg's to warm sauce to help thaw them if using frozen veg's ...heat for 5 mins then put in custard Cups to bake.
- perfect for a cold winter day....
We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.
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