Chicken Pot Pie Biscuits
Description
Use your leftover chicken or canned chicken to make these easy mini-potpies! Have them on a day when you need a quick and easy meal.
Ingredients
8-count biscuits
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
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions
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Preheat oven to 400 degrees.
Cook the chicken however you like,or used leftover cooked chicken, 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.