Mini Chicken Pot Pies
Chicken pot pie is perfect any time of the day.
- Preheat oven to 350°F.
- In a pot over medium-high heat, bring soup to a simmer. Add frozen peas and corn and stir gently.
- In a small bowl, whisk together milk and cornstarch. Gently pour milk mixture into soup and stir until it begins to thicken. Carefully pour soup mixture into eight 12 ounces oven-safe ramekins.
- Gently flatten biscuits, making two slits on each. Place a biscuit atop each filled ramekin pressing down slightly on the edges to secure. Place ramekins on baking sheet covered with foil and bake for 12-16 minutes or until biscuits are golden brown. Cool slightly before serving.
Nutrition Facts351 Calories Per ServingFat: 13gSaturated Fat: 4gCholesterol: 20mgSodium: 937mgCarbohydrates: 59gFiber: 4gSugars: 15gProtein: 10g
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe