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
Total Time: 45 minutes
Yield: 5 servings (2 pies each)
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. butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 lb. chicken breasts, cubed
- 2 (3 oz.) pkgs. cream cheese, softened
- 4 oz. can chopped green chilies, well drained
- 1/2 cup taco sauce
- 2 tsp. chili powder
- 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. Put one biscuit into an ungreased muffin cup. Press biscuit firmly into the cup, forming a slight rim.
Spoon 1 Tbsp. each Pepper Jack cheese and cereal into each little crust, pressing into bottom.
Heat butter 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 cream cheese, drained chilies, taco sauce, and chili powder. Cook and stir until cream 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.
