Quick Chicken Pies
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 can)|
|Canned green peas||8 1⁄2 Ounce, drained (1 can)|
|Canned boned chicken||5 Ounce, broken into chunks (1 can)|
|Canned mushroom stems and pieces||4 Ounce (1 can)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Poultry seasoning||1⁄4 Teaspoon|
|Buttermilk baking mix||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Broken pecans||1⁄4 Cup (4 tbs)|
1. Mix soup, peas, chicken, mushrooms (with liquid), celery and poultry seasoning in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) until hot and bubbly, 3 to 4 minutes.
2. Stir baking mix, milk and pecans until soft dough forms; beat vigorously 20 strokes. Spoon chicken mixture into 4 individual dishes or 10-ounce custard cups; top each with 1/4 of the biscuit dough. Sprinkle with paprika. Arrange dishes in circle on 12-inch plate. Microwave uncovered on high (100%) 2 minutes; rotate each casserole 1/2 turn. Microwave until biscuits are no longer doughy, 2 to 4 minutes longer.