Melt butter on medium heat on a large skillet and sauté the onion & celery til clear.

Combine the diced chicken in with the sautéed veggies.

Lower heat to med/low and add the soup mix while stirring.

Slowly add the milk and continue stirring until thickened.

For the crust:

Between two sheets of Saran Wrap, roll out one biscuit at a time until flattened and rolled out to about 6” around.

Use one to line the bottom of the tart/quiche pans.

Preparation:

Use one biscuit crust to line the bottom of the tart/quiche pan.

Spoon chicken mixture into the individual pans and sprinkle with a little cheese then place second biscuit as the top.

Poke holes (using a fork) in the tops for steam release.

Place on a cookie sheet or baking pan.

Bake in 350 for about 20-30 minutes or until crust is evenly browned and baked all the way.