Mini Chicken pot pies

We LOVE chicken pot pie around here. It's such a great comfort food. Paired with a fresh salad, it makes a great lunch or dinner. It seems that when we eat it old school, someone always ends up with a pile more than a slice. So, I decided to whip up a batch of these individual pies to make them easier to serve. I would think these would even travel well to a brunch or pot luck supper! Best part, you won't have to spend hours preparing them!

Pot pie filling:
1 can Chicken a la King
1 can Veg-all
1 can cream of chicken soup
1 chicken breast, boiled and shredded
dash of salt, pepper, and garlic powder

Start with a can of Grands Biscuits. Divide each biscuit in half, and place the first half in a lightly sprayed muffin tin. Top this with a scoop of super easy chicken pot pie filling, and cover with the other biscuit half, tucking it in a little.

See how beautifully they puff up in the oven? They just scream out, "Eat me!" :-)

Plate with a salad, break open, and enjoy! Meredith

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