Chicken Pot Pie Biscuits

Photo by Rebecca W.
Adapted from myfridgefood.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myfridgefood.com

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

Directions

*Preheat oven to 400 degrees. Cook the chicken however you like, then cut into small pieces 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. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once. much more at http://laurenbrapp.blogspot.com/2011/11/cheesy-chicken-pot-pie-cups.html Read more at http://myfridgefood.com/recipes/entree-chicken/chicken-pot-pie-biscuits-1/#9gd56SJ4fvyuc5x5.99

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