Mini Chicken Pot Pies

Filling:
2 T onion, chopped
1 tsp olive oil
Garlic salt and Pepper, to taste
1 T white wine (optional)
1 T milk or cream (optional, but will make the filling smoother)
1 small can of mixed vegetables, drained with liquid reserved
½ peeled and seeded small tomato, chopped
1 cooked chicken breast or thigh, cubed

Heat olive oil in small sauce pan, sauté onion until soft. Add spices and optional wine & milk.
Add remaining ingredients and mix. If very dry, add some of the vegetable liquid.

Crust:
Separate refrigerated flaked biscuits (usually 4 or 5 come in the canister). Divide each biscuit into 4 layers. Coat large muffin tin with cooking spray. Line with 1-2 biscuit layers.

Spoon in the filling mixture and top with remaining 2 biscuit layers. Crimp edges to seal, but pierce the tops to vent. Brush on egg white wash.

Cook in preheated 375 degree oven for 10-12 minutes or until golden.

Makes 4 muffins.


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