Pocket Sized Pot Pies

Pot Pies are great comfort food.  These easy Pocket Sized Pot Pies are simple to make and most of the ingredients you probably already have in your pantry.  You use a deep dish popover cupcake pan to make these so the are small enough for your kids to have a whole pie.

Pocket Sized Pot Pies

2 can Grand's biscuits - flaky type
2 cans of chicken meat with juices
1/4 small white onion, finely diced
2 Tbsp. butter
1 can mixed vegetables - drained
1 can cream of chicken soup
2 green onions, finely diced
1 small potato, peeled, cubed and boiled until about 1/2 done  (you can do this in the microwave in a deep bowl)
3 Tbsp. melted butter for tops

In a deep skillet, sauté white onions in 2 Tbsp. butter until translucent.  Add canned chicken, mixed vegetables (drained) and cream of chicken soup.  If mixture is too thick, add some water about a 1/4 cup or so.  Heat through for about 6 to 8 minutes.  Add pre-boiled potato and green onions.  Cook an additional 3 to 5 minutes and remove from heat.

Spray cupcake/popover pan with cooking spray.  Press 1 Grand's biscuit into the bottom and up the sides.  Ladle about 2 to 3 Tbsp. of mixture onto each biscuit until mixture is about 1/4" from the top.  Top with another biscuit, stretching it so that it goes across the top completely.  Spread melted butter on the tops of each biscuit.

Bake in 350 degree pre-heated oven for approximately 18 to 20 minutes or until tops of biscuits are brown and flaky.  This recipe makes quite a few of these, so you can cook them in batches if you only have one pan.

Pop out with a large spoon and serve.