Chicken Pot Pie Stuffed Biscuits

Earlier this week I made Chicken and Biscuits in a Pot and wound up with plenty of leftover ingredients.  So I basically made it again, but turned it inside-out..

Chicken Pot Pie Stuffed Biscuits: 

Preheat oven to 425*F .

Make the filling and dough the same way you would for the Chicken and Biscuits in a Pot, except this time just cook up the chicken mixture in a pan.

Take half your dough and split it between 12 cups of a well-oiled cupcake pan.  Oil up your fingers and press the dough into bowl shapes.

Spoon your filling into each cup, just until it's even with the top of the dough.

Take the remaining half of your dough and roll it out on wax paper (oiled plastic wrap works fine, too). Use a cup or glass that's the same size as the cupcake cups and cut out tops for all 12 biscuits. Carefully place the tops on each biscuit, pushing down the edges slightly so they bond with the dough already in the cup. Cut a small hole in the top of each one to allow steam to release during baking.

Bake biscuits in the center of the oven at 425*F for 20-25 minutes.  Then turn the broiler on high for 1-2 minutes, just to brown up the tops of the biscuits. PAY VERY CLOSE ATTENTION WHILE BROILER IS ON, the difference between browned biscuits and blackened biscuits is less than a minute!

Allow to cool for about 5 minutes and serve. Filling will be very hot so tell your guests to be careful. Enjoy!