Mini chicken pot pies
°8 pieces of biscuits
°1 cup cooked chicken breast, diced (any good leftover chicken)
°1 can (10 1/2 ounces) low-fat chicken soup
°2/3 cup low-fat shredded cheddar cheese
°1 1/2 c. thawed frozen vegetables (I used 1 c corn, peas and carrots and 1/2 cup broccoli)
°1 teaspoon dried parsley flakes
°1 teaspoon minced onion
°1/4 teaspoon black pepper
°1/2 teaspoon salt
* Preheat the oven to 400 degrees and cook the chicken the way you want it, then cut it into small pieces
Separate the biscuits and place each biscuit in a lightly oiled 12-hole muffin cup, pressing the dough to the sides to the edge of the cup.
In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.
Spoon the chicken mixture into the biscuit cups prepared with the spoon.
Bake for 12 to 15 minutes or until golden brown.
Take it out of the oven. Place the muffin pan on a wire rack and let it rest for 2-3 minutes.