Mini Pot Pies 

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Serves: 10 person(s)

Preparation Time: 15 mins
Cooking Time: 15 mins
Extra Time: 30 mins for pre-cooking chicken and for standing

Yield: 10 x mini pies

Lowfat homestyle chicken mini pot pies.

Ingredients:

1 (7.5 oz.) can Pillsbury Buttermilk Biscuits

142.86 g diced cooked chicken breast

1 can reduced-fat cream of chicken soup (such as Campbell's Healthy Choice)

1/2 cup fat free cheddar cheese

1 tsp dried parsley flakes

1/2 tsp black pepper

1 can low-sodium Veg-All mixed vegetables, drained

Directions:

Preheat oven to 400ºF.

Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge.

In a bowl, combine all ingredients. Spoon mixture evenly into each biscuit cup.

Bake approximately 15 minutes or until golden brown. Let stand 2 to 3 minutes before serving.

Author:

Recipe and photo courtesy of Aimee's Adventures
Aimee's Adventures