Chicken Pot Pie Biscuits (1)

By dorchuk

Ingredients

• 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

Details

Servings 1
Adapted from myfridgefood.com

Preparation

Step 1

*Preheat oven to 400 degrees.

Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

Evenly spoon chicken mixture into prepared biscuit cups.

Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.