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Rachael Ray's 30-Minute Healthy Recipes

Chicken Biscuit Pot Pies


* 3/4 C of milk
* 4 tsp flour
* 1/4 tsp pepper
* 1 (10 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


1. Heat the oven to 375 degrees.
2. Pour the milk, flour and pepper into a jar, cover and shake until blended.
3. Place the soup in a saucepan, add the milk mixture and heat over low heat until just bubbly.
4. Add the chicken and cream cheese and cook until the cheese has melted.
5. Divide into 4 individual baking cups or dishes.
6. Top each with a biscuit and bake 15 minutes.


It's always fun to make little individual servings, especially when you've got kids at the table. These miniature pot pies are delicious and cute. Using refrigerated biscuits is a trick I like to use for a lot of dishes. They sure make these pies go together fast and easy.

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