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

Steps

1. Preheat oven to 400 degrees.
2. Cook the chicken however you like,or used leftover cooked chicken, then cut into small pieces
3. 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.