Handheld Chicken Pot Pies

Makes: 16 pot pies

Ingredients

• 1 Ingles Deli rotisserie chicken
• 1 (10 oz) pkg frozen mixed vegetables
• 1 tsp garlic powder
• 1 onion, diced
• 1 (10.75 oz) can condensed cream of chicken soup
• Salt and black pepper, to taste
• 2 (16 oz) cans refrigerated biscuit dough

Directions

1. Preheat the oven to 350°F. Spray a baking sheet with cooking spray.
2. Remove the skin and bones from the rotisserie chicken and shred or chop into small pieces.
3. Spray a skillet with cooking spray and heat over medium heat. Add the onion and cook until soft, about 3 minutes. Add the mixed vegetables, shredded chicken, condensed soup, salt, and pepper. Cook and stir until the filling is heated through, 3–5 minutes more.
4. Open the biscuits and flatten each circle with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press the edges with a fork to seal closed. Place the mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
5. Bake for 30–35 minutes, until the outsides are golden brown.