Creamy Chicken Pies

This has been my favorite chicken pot pie recipe for years. it's so creamy and it couldn't be easier!!

In a medium saucepan stir flour into soup.

Stir in milk and pepper.

Cook and stir over medium heat till mixture is thickened and bubbly.

Cook for 1 minute more.

Stir in chicken and cream cheese.

Heat through , stirring to melt cream cheese.

Pour hot chicken mixture into three 10-ounce.

Custard cups.

Separate the biscuits and arrange 2 biscuits atop each custard cup.

Bake in a 375 degree oven for 12 to 15 minutes or till biscuits are golden brown.

all-purpose flour, vegetable soup, milk, pepper, cooked chicken, cream cheese, refrigerated buttermilk biscuits