Mini Pot Pie Bites

Ingredients

2 cups of mixed vegetables

½ cup of shredded cheese

1 tbsp butter
2 heaping tbsps flour
1 cup milk
1/2 tsp grated garlic
salt and white pepper to taste

A can of refrigerated biscuits

Directions

1. Add vegetables to a saucepan and add water to cover. Bring to a soft boil and cook until the veggies are softened. When cooked, drain all the water.

2. Whisk in the flour, milk and keep it aside. 

3. Heat the butter in a pan and sauté the garlic for a few seconds.

4. Pour in the milk and flour mixture and cook on medium-low heat till thickened. Add salt and pepper.

5. Spray a muffin tin with cooking spray and flatten the biscuit into the bottom and sides of the tin. Spoon about 2 tbsp of the filling into the center of each biscuit. Top it with some shredded cheese.

6. Bake at 375 degrees for 15-20 minutes, until the biscuits are golden brown.

Here I have sprinkled some dry parsley on top and drizzled the pot pies with some Sriracha hot sauce. This is completely optional.