Chicken Pot Pies

Chicken Pot Pies

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

In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). 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. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Makes 8 servings.