Chicken In Every Pot Pie

• 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

1. In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
2. Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin).
3. 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.
4. Bake, uncovered, at 350u0b0 for 30-35 minutes or until topping is golden brown.

chicken, chicken broth, frozen peas, carrots, condensed cream, salt, pepper, biscuitbaking, milk, garlic, celery, paprika

Taken from www.tasteofhome.com/recipes/chicken-in-every-pot-pie/ (may not work)