Mini Chicken Pot Pie / Pies Recipe

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Ingredients:

Serving

1 (16 oz) container refrigerated reduced-fat buttermilk biscuits
1 1/2 cups milk
1 (1 7/8 oz) package white sauce mix
2 cups cut-up cooked chicken
1 cup frozen assorted fresh vegetable, partially thawed
2 cups shredded cheddar cheese
2 cups french taste toppers french-fried onions

Directions:

Preheat oven to 400°F.
Separate biscuits; press into 8 (8-ounce) custard cups, pressing up sides to form crust.
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.
Spoon about cup chicken mixture into each crust.
Place cups on baking sheet.
Bake 15 minutes or until golden brown.
Top each with cheese and Taste Toppers.
Bake 3 minutes or until golden.
To serve, remove from cups and transfer to serving plates.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	346.2 Kcal (1449 kJ)
Calories from fat	204.47 Kcal
		% Daily Value*
Total Fat	22.72g	35%
Cholesterol	56.3mg	19%
Sodium	659.63mg	27%
Potassium	327.84mg	7%
Total Carbs	17.65g	6%
Sugars	3g	12%
Dietary Fiber	1.5g	6%
Protein	18.84g	38%
Vitamin C	3mg	5%
Iron	1.2mg	7%
Calcium	283.7mg	28%

Amount Per 100 g
Calories	151.08 Kcal (633 kJ)
Calories from fat	89.23 Kcal
		% Daily Value*
Total Fat	9.91g	35%
Cholesterol	24.57mg	19%
Sodium	287.86mg	27%
Potassium	143.07mg	7%
Total Carbs	7.7g	6%
Sugars	1.31g	12%
Dietary Fiber	0.65g	6%
Protein	8.22g	38%
Vitamin C	1.3mg	5%
Iron	0.5mg	7%
Calcium	123.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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