Mini Chicken Alfredo Pot Pies

I got this recipe from my Pillsbury 2011 Annual Recipes cookbook. This is definitely one of our new favorite recipes and we'll be cooking it over and over! I posted another pot pie recipe a while ago, but this is way better (faster and easier as well).

The steamers that the recipe calls for can be found in the frozen section. They are bags of vegetables that you put in the microwave to cook. This bag comes with peas, carrots, green beans, and corn.

4 cups chopped cooked chicken
4 cups mixed vegetables steamers (two 12 oz bags)
1 jar (16 oz) Alfredo pasta sauce
1/2 cup milk
1/4 cup grated Parmesan cheese
1 can (8 oz) Pillsbury refrigerated garlic bread sticks

• Preheat the oven to 400 degrees.
• In 3-quart saucepan, heat chicken, thawed vegetables, pasta sauce, and milk over medium heat, stirring occasionally, until thoroughly heated. Spoon mixture in to ramekins.
• Sprinkle cheese on a plate, unroll dough, separate one strip at a time and press both sides into cheese. Twist the strip and arrange on top of chicken mixture in ramekin. Repeat with remaining ramekins.
• Place ramekins on a large cookie sheet with sides, cover with foil, and bake in the oven for 15 minutes. Remove foil and bake for another 10 minutes, until mixture is bubbling and bread is golden brown on top.