Mini Chicken Pot Pie

By á-2788

These Mini Chicken Pot Pies are the perfect portion controlled meal! So warming and soothing, they are perfect as is but I also add a slice of butter to the top right before breaking into the golden crusted top. Yum!

Ingredients

• 8 biscuits
• 1 cup chicken breast, cooked and diced
• 1 (10 1/2-ounce) can reduced-fat cream of chicken soup
• 2/3 cup low-fat cheddar cheese, shredded
• 1 1/2 cup frozen veggies, thawed
• 1 teaspoon dried parsley flakes
• 1 teaspoon onion, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 400°F.

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 and enjoy!