Mini chicken pot pies


° 8 pieces of biscuits

°1 cup cooked chicken breast, diced (any leftover chicken is fine)

°1 can (10 1/2 ounces) reduced-fat chicken soup

°2/3 cup grated low-fat cheddar cheese

° 1 1/2 C. Thawed frozen vegetables (I used 1 cup corn, peas, carrots, and ½ cup broccoli)

°1 teaspoon of dried parsley flakes

° 1 teaspoon chopped onion

° 1/4 teaspoon black pepper

° 1/2 teaspoon salt


  • Preheat the oven to 400 degrees, 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 down the sides to the rim of the cup.

In a medium bowl, combine chicken, chicken stock, vegetables, cheddar cheese, parsley flakes, and black pepper. Mix well until homogeneous.

Spoon chicken mixture into prepared cookie cups.

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.


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