Chicken and Stuffing Pot Pies

Chicken Stuffing Pot Pies use 4 (12oz) ramekins Ingredients: 1 box stuffing mix any flavor (prepare according to directions on the box) 2 tablespoons butter 1/3 cup white onion, diced 1/2 cup celery, diced 1/2 cup carrots, diced (optional) 1 can cream of chicken soup (we tried the herb soup for this recipe) 1/3 cup sour cream 1/2 cup milk 2 cup chicken, fully cooked and chopped 3/4 cup Colby cheese, shredded salt and pepper to taste Directions: Preheat the oven to 350° In a large skillet, melt butter and saute the onions, celery, and carrots until tender. Salt and pepper to taste. Stir in the soup, sour cream, and milk. Heat thoroughly. Gently fold in the chicken. Transfer the mixture to the ramekins and sprinkle each with cheese. Prepare stuffing according to directions on the box. Scoop equal amounts of stuffing into the ramekins and gently pat them down. Cover each with foil and bake for 20-25 minutes.