Ingredients:
- 8 pieces of biscuits
- 1 cup cooked chicken breast, diced (perfect for using leftover chicken)
- 1 can (10.5 ounces) low-fat condensed chicken soup
- 2/3 cup low-fat shredded cheddar cheese
- 1.5 cups thawed frozen mixed vegetables (corn, peas, carrots, and broccoli)
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions:
Preheat your oven to 400°F (200°C). Prepare the chicken by cooking it if not already done, then dice it into small pieces.
Separate the biscuits and press each one into a lightly oiled muffin cup, ensuring the dough reaches the edges.
In a medium bowl, combine the diced chicken, condensed chicken soup, shredded cheddar cheese, thawed mixed vegetables, dried parsley flakes, minced onion, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
Spoon the chicken mixture evenly into the biscuit-lined muffin cups.
Bake for 12-15 minutes or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and let the mini pot pies rest in the muffin pan on a wire rack for 2-3 minutes before serving.
Enjoy these warm, comforting mini chicken pot pies as a perfect weeknight dinner or cozy lunch!
