Chicken Pot Pie, Mini

By MarieR

Ingredients

• 8 -count biscuits (I used Homestyle)
• 1 cup cooked chicken breast, diced
• 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 8
Adapted from keyingredient.com

Preparation

Step 1

*Preheat oven to 400 degrees.

*Prep chicken: For healthiest chicken, poach: Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Cut prepared chicken into bite-size 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.