Cheese Chicken Mini Pot Pies

Cheese Chicken Mini Pot Pies     From between3sisters.com

- 1 can of reduced fat biscuits (10 count)

- 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 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. 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.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

The Skinny: Serves 10 biscuits @ 144 calories

These are my oldest daughter's favorite!  We had these with mash potoates and green beans!

Little Helpers:  The kids help me with the biscuits.  The younger puts them in and the older presses them for me. 

Helpful tip:  I use a mini ice cream scoop to scoop in the chicken mixture in.  Less of a mess and much quicker!