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Mini chicken pot pies



8-count biscuits
1 cup cooked chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt


*Preheat oven to 400 levels.

Cook dinner the chicken nonetheless you want, then reduce into small items

Separate biscuits and place every biscuit in a cup of a evenly greased 12-hole muffin pan, urgent dough up sides to fringe of cup.

In a medium bowl, mix chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Combine effectively to mix.

Evenly spoon chicken combination into ready biscuit cups.

Bake for 12 to fifteen minutes or till golden brown.

Take away from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve without delay.

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