Mini Pot Pies

Mini Pot Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cans of small biscuits-10 count-store brand works great

  • 2

    cups cooked chicken breast, diced (canned chicken works great if you're short on time)

  • 2

    10.5 oz cans cream of chicken soup

  • 2

    10.5 oz cans cream of mushroom soup

  • 1⅔

    cup shredded low-fat cheddar cheese

  • 2

    cups of frozen mixed vegatables

  • 2

    tsp oregano

Directions

Preheat oven to 350F. Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, vegatables, 1 cup cheddar cheese, and oregano. Mix well. Spoon chicken mixture into prepared biscuit cups. Top with remaining 2/3 cup of cheddar. Bake for 12-15 minutes or until golden brown. Remove from oven. Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.


Nutrition

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