Ingredients
1 tablespoon butter2 celery ribs, sliced1/2 cup chopped onion3 cups frozen mixed vegetables (about 15 ounces) 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup 2% milk1/2 teaspoon onion powder1/4 teaspoon garlic salt1/8 teaspoon dried thyme1/8 teaspoon pepper2 cups cubed cooked chicken breast4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
Preparation
Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed.
Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
