Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.
You can use leftover cooked turkey instead of the chicken.
If you don't have 10-oz custard cups, use foil tart pans (4 1/2 inches in diameter by 1 1/4 inches tall). Look for them in the baking aisle of your grocery store.
Chicken Salad Biscuit Boats
Creamy Chicken Marsala Pizza
Santa Fe Chicken Bread Bowls
Crunchy Biscuit Chicken Casserole
Classic Chicken Pot Pie