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
- 1 cup shredded Pepper Jack cheese, divided
- 2/3 cup crisp rice cereal flakes, slightly crushed
- 1 Tbsp. olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 lb. chicken breast strips, uncooked
- 3 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 press each biscuit into a 4-1/2" circle. Place 1 biscuit in an ungreased muffin cup. Press biscuit firmly into the muffin cup, forming a slight rim above the muffin cup.
Spoon 1 Tbsp. of Pepper Jack cheese and cereal into each lined muffin cup, pressing into bottom of each little pie crust.
Heat olive oil in large skillet over medium heat; add onion, garlic, and 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. Sprinkle each pie with Parmesan cheese and remaining Pepper Jack 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)
