Lowfat homestyle chicken mini pot pies.
Author: Recipe and photo courtesy of Aimee's Adventures - www.aimeesadventures.com
Serves: 10 person(s)
Preparation Time: 15 mins
142.86 g diced cooked chicken breast
1 can (10.5 oz) 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 (12 oz) low-sodium Veg-All mixed vegetables, drained
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.
In preheated oven bake approximately 15 minutes or until golden brown. Let stand 2 to 3 minutes before serving.
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