Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
Ingredients:
*8-count biscuits (I used Homestyle)
*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 (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
*1 teaspoon dried parsley flakes
*1 teaspoon of minced onion
*1/4 teaspoon black pepper
*1/2 teaspoon salt
Preparation:
*Preheat oven to 400 degrees.
*Prep chicken: Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water or chicken broth -cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
*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.
*In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
*Evenly spoon chicken mixture into prepared biscuit cups.
*Bake for 12 to 15 minutes or until golden brown.
*Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once
-Christie Phillips Mckinney
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