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Entree: Mini Chicken Pot Pies




Source of Recipe


posted by Jerseygirl


Recipe Introduction


"This one-dish meal is the perfect solution to the hectic back-to-school evenings of early September. It's simple to make and fun to eat!"



List of Ingredients




1 cup frozen peas
1 cup chopped carrots
2 (5-ounce) cans chunk white chicken, drained
(or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits



Recipe



1. Cook peas according to the package directions; drain well. Steam the carrots in a vegetable steamer for 2 to 3 minutes.
2. Combine chicken, Cheddar, peas, carrots, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.
3. Preheat oven to 325F. Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25 to 30 minutes.


SERVES 5

Per serving: 486 Cal.; 25g Protein; 28g Fat; 35g Carb.; 1160mg Sodium; 85mg Chol.; 2g Fiber.

Tip

Save time by omitting the fresh carrots--replace the carrots and peas with a scant 2 cups of frozen mixed peas and carrots. Cook them in a little water according to package directions, then drain them before proceeding with the recipe.