Mini Pot Pies
Lowfat homestyle chicken mini pot pies.
Serves: 10 person(s) Change
Preparation Time: 15 mins
Cooking Time: 15 mins
Extra Time: 30 mins
for pre-cooking chicken and for standing
Yield: 10 x mini pies
Ingredients
- 1 (7.5 oz.) can Pillsbury Buttermilk Biscuits
- 5 oz 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
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.
In preheated oven bake approximately 15 minutes or until golden brown. Let stand 2 to 3 minutes before serving.