Ingredients:
- 8-count biscuits
- 1 cup cooked chicken breast, diced (any leftover chicken works)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 1/2 cups frozen mixed vegetables, thawed (such as corn, peas, carrots, and broccoli)
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cook the chicken breast as desired, then cut it into small pieces.
- Separate the biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing the dough up the sides to the edge of the cup.
- In a medium bowl, combine the diced chicken breast, cream of chicken soup, shredded cheddar cheese, thawed mixed vegetables, parsley flakes, minced onion, black pepper, and salt. Mix well to combine.
- Evenly spoon the chicken mixture into the prepared biscuit cups.
- Bake for 12 to 15 minutes or until the biscuits are golden brown.
- Remove from the oven and place the muffin pan on a wire rack. Let it set for 2-3 minutes.
- Serve the mini chicken pot pies at once.
Enjoy these delicious and easy-to-make mini chicken pot pies as a comforting meal or snack!