traveling chicken pot pies
Ingredients
- 1 large can refrigerated biscuit dough
- 1 can of mixed vegetables (drained)
- 1 1/2 diced cooked chicken
- 1 butter
- 2 flour
- 1 cup milk
- 1 teaspoon powdered chicken boullion
- salt/pepper
Instructions
- In a saucepan, over medium-high heat melt the butter. Add the flour to form a paste, and slowly mix in the milk
- Cook until thickened, about 8 minutes
- Stir in chicken and vegetables, and bullion and season to taste with salt and pepper.
- Set aside to cool slightly
- Roll biscuits out into large circle
- place 3 TBS filling in center, and seal dough
- Bake in preheated 375 oven (or toaster oven) for 8-10 minutes or until golden.