Chicken Pot Pie in a Biscuit
All the same flavors of chicken pot pie, but in individual servings.
8 Grands! homestyle buttermilk biscuits
1/2 cup broccoli
10 3/4 oz low fat cream of chicken soup
1/2 tsp salt
1 cup mixed vegetables
1 tsp minced onion
1/2 cup lowfat cheddar cheese
1 cup cooked chicken breast, diced
1/2 tsp dried basil leaves
1 tsp dried parsley
1/4 tsp black pepper
1/2 tsp dried thyme leaves
Preheat oven to 400 °F (205 °C).
Separate biscuits and place each biscuit in the cup of a muffin pan, lightly sprayed with cooking spray. Press dough up the sides to the edge of the muffin cup.
In a medium bowl, combine chicken, chicken soup, vegetables, cheddar cheese, parsley flakes, minced onion, pepper, thyme, basil, and salt. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 20-25 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set 2-3 minutes. Serve.
in 1 serving of Chicken Pot Pie in a Biscuit.
, 52% carbs, 17% protein.
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