MINI CHICKEN POT PIES - Skinny Daily Recipes

Name: MINI CHICKEN POT PIES - Skinny Daily Recipes
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 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli); 1 teaspoon dried parsley flakes; 1 teaspoon of minced onion; 1/4 teaspoon black pepper; 1/2 teaspoon salt

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Mini Chicken Pot Pies are quick, easy, and perfect for parties or family dinners. Enjoy these almost-homemade treats with crescent roll dough and leftover chicken.

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Cooking tools:

Muffin tin
Oven
Cutting board
Chef's knife
Mixing bowl
Can opener
Measuring cup
Measuring spoon
Spoon
Baking sheet
Cooling rack

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 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt