These little individual pies are full of such good things. Your kids will love to eat them; you can omit the green chilies if they don't like spicy food.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 12 oz. can refrigerated biscuit dough
- 2/3 cup shredded Monterey Jack cheese
- 2/3 cup crisp rice cereal
- 1 Tbsp. olive oil
- 1/2 lb. chicken breast strips, uncooked
- 8 oz. pkg. cream cheese, softened
- 4 oz. can chopped green chilies, well drained
- 1/3 cup enchilada sauce
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 degrees F. Separate dough into 10 biscuits, then gently press each biscuit to form a circle 4-1/2" wide. Place 1 biscuit in an ungreased muffin cup. Press biscuit firmly into the muffin cup, forming a 1/4" rim above the muffin cup.Spoon 1 Tbsp. of cheese and cereal into each lined muffin cup, pressing into bottom of each little pie.
Heat olive oil in large skillet over medium heat; add chicken and cook and stir until chicken is thoroughly cooked. Reduce heat to medium and add remaining ingredients except Parmesan cheese. Cook and stir until cheese is melted and mixture is smooth. Spoon scant 1/3 cup chicken mixture into each lined muffin cup (cups will be filled to the top). Sprinkle each pie with Parmesan cheese.
Bake at 375 degrees F for 20 to 25 minutes until pot pie edges are deep golden brown and filling is set. 5 servings (2 pies each)
