Mini Chicken Pot Pies

These cute little pies are easier than they look - which is always a bonus when you are entertaining! They are also quite healthy - white chicken meat, whole grains, yummy veggies and a smooth, homemade cream soup come together to make this dish a hit!

For the biscuit crusts:
1-1/2c Thrive 6 Grain Pancake Mix
3T Thrive Butter Powder
1/2c Cold Water
1/2t Italian Seasonings

Grease a 12 cup muffin tin. Combine ingredients and mix until a soft dough forms (if your dough is too dry, add additional water one tablespoon at a time until it is moist). Drop the dough by heaping tablespoon fulls into each cup your muffin tin. Grease your fingers, then gently press the dough onto the bottom and up the sides of each cup to form the crust. Set aside.

For the filling:
1/3c Homemade "Cream of" Soup Mix
1c Thrive FD Chicken
3T Thrive Potato Chunks
2T Thrive Green Peas
2T Thrive Celery
2T Thrive Green Beans
2T Thrive Corn
1T Thrive Onions
1T Thrive Carrots
2c Cold Water
1t Italian Seasonings
1/3c Thrive FD Mozzarella Cheese (not rehydrated)*

Preheat oven to 350. Combine all ingredients, except the cheese, in a medium pot. Stir well and bring to a boil. Reduce heat and simmer, stirring frequently, until vegetables are tender and sauce has thickened. Spoon filling into pie crusts, top each with about half a tablespoon of mozzarella cheese, and bake for 18-20 minutes or until crusts are golden brown. Cool slightly before serving.

*Using the cheese as-is makes a great, crispy topping similar to a breadcrumb topping but with the great flavor of Thrive Mozzarella. If you would prefer, rehydrate the cheese before sprinkling it on top of the pies and it will melt in the oven.