Preheat oven to 400 degrees. Grease one large muffin pan with butter or non-stick cooking spray. Place one uncooked biscuit in ten of the muffin holes and spread the dough around the sides and over the edges.
Combine the celery, onions, garlic, and butter in a skillet and saute on medium heat for 5 to 7 minutes until tender.
In a large mixing bowl, combine the chicken, broth, eggs, cream of mushroom, celery mixture, frozen vegetables, salt and pepper, paprika, basil, and cheese. Stir well until evenly mixed.
Fill each of the ten muffin holes with the chicken mixture to a quarter of an inch over the rim. Place in oven and bake for 10 to 15 minutes until they are golden brown. Allow to cool for five minutes. Remove the pies from the pan. Serve hot.
These may be refridgerated or froze for a quick snack or meal to go.
Serving
Suggestions
chicken, pies, quick
Originally Submitted
10/13/2011
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