Creamy Chicken Biscuit Pies

Image by Bacon And Tofu via Flickr

Spring's here, but a lot of people are still seeing cold weather. This is a warm and filling meal that's also quick and easy. If you have some leftover turkey or ham from Easter dinner this weekend, you can use that instead of the chicken. Serve with a salad for a complete meal.

What You Need:

3/4 C of milk
4 t flour
1/4 t pepper
1 (10.75 oz.) can condensed minestrone soup
2 C cooked chicken, cubed
1 (3 oz.) pkg. cream cheese, cubed
1 (5 ct.) pkg. refrigerated country style biscuits

How to Make It:

Allow the oven to preheat to 375 degrees.
Pour the milk into a jar with a tight fitting screw top lid.
Add the flour and pepper to the milk.
Place the lid on the jar and shake until all the ingredients are combined.
Place the soup into a saucepan and place over medium heat.
Pour the milk mixture into the soup.
Cook the mixture stirring constantly until thick and bubbly.
Stir the chicken into the mixture.
Add the cream cheese and cook, stirring often, until the cheese has melted.
Pour the mixture into 4 ungreased 10 oz. baking cups.
Separate the biscuits and cut each biscuit into 5 pieces.
Place 5 pieces on top of the baking cup.
Place the cups in the oven and bake for 15 minutes or until golden on top.

Makes 4 servings


Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes

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