Mini Chicken Potpies

This is another one of those recipes I got from my sweet sister!! These are both cute and delicious! I was a little hesitant to make them for fear it would take too much time. Luckily, I was wrong. They were simple and went together pretty fast.  This recipe is a KEEPER!!

Mini Chicken Potpies
makes 20-24 mini pies
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1  1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules or 2 cubes.
1 cup chicken, cooked and diced
2 cups cooked diced small vegetables (I use potatoes, carrots and peas.  You can also use frozen mixed veggies)
2-3 cans refrigerated biscuits
shredded cheddar cheese (optional)

Preheat your oven to 400.
Cook vegetables until tender.  Set aside.  In a saucepan, melt butter. Stir in flour, salt and pepper until well blended.  Gradually stir in water, milk and bouillon.  Bring to a boil stirring constantly and boil for 2 minutes.  (It should be like gravy). Remove from heat. Stir in chicken and vegetables.
Lightly grease (2) 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. (about 1 Tablespoon)

I added shredded cheese to the tops of one pan.

Slide into the oven and bake for about 12-15 minutes. Check at the 10 minute mark.
Let rest for about 3 minutes.

And ENJOY!!

The ones topped with cheese were gone first!!