In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt, and pepper; bring to a boil, stirring occasionally.
Meanwhile, combine the biscuit mix, milk, garlic powder, and celery seed. Mixture will be thin.
Pour hot chicken mixture into eight greased ovenproof 10-oz custard cups or ramekins. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika.
Bake, uncovered, at 350 degrees for 30 to 35 minutes or until topping is golden brown.
Originally Submitted
11/14/2008
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