Chicken in Every Pot Pie

By Judycakes

Ingredients

• 4 cups cubed cooked chicken
• 1-1/2 cups chicken broth
• 1-1/2 cups frozen peas
• 3 to 4 medium carrots, cut into 1/4-inch slices
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups biscuit/baking mix
• 1-1/4 cups milk
• 1 teaspoon garlic powder
• 1/2 teaspoon celery seed
• Paprika

Preparation

Step 1

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 casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika.

Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.