Mini Chicken Pot Pies with Cheesy Biscuit Crust
Tia Mowry’s classic chicken pot pies are personal-size, so each diner gets their own (kiss sharing squabbles between your kids goodbye!). She loves this no-prep recipe because it relies on pantry...
Keywords
- Entrée
- pot pie
- lunch/dinner
- 30 Minutes or Less
- Eat this now
- less than 30 minutes
- comfort food
- Chicken
- Everyday cooking
- Bake
- Supper
- winter
- Fall
- Casserole
- Egg free
- Nut free
Ingredients
- 1/3 cup Country Crock® Original Spread
- 3 cloves garlic, crushed
- 1/3 cup all purpose flour
- 3 cups chicken stock or broth
- 1 1/2 cups frozen peas and carrots
- 2 cups shredded or chopped rotisserie chicken or leftover roast chicken
- Juice of 1/2 lemon
- Kosher salt and black pepper
- 1 (16.3 ounce) tube refrigerated large biscuits (8 biscuits)
- 1/2 cup shredded cheddar cheese (optional)
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