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Cheesy Chicken Pot Pie Cups

Recipe by Between 3 Sisters
Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
 
Ingredients:
8-count biscuits ( Homestyle)
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 1/2 c. frozen veggies, thawed ( 1 c. corn, peas and carrots & 1/2 c. broccoli) [I didn’t use broccoli]
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt

Preparation:
Preheat oven to 400 degrees.

Prep chicken: For healthiest chicken, poach: Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

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.

In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

Evenly spoon chicken mixture into prepared biscuit cups.

Bake for 12 to 15 minutes or until golden brown.

Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Some notes:

When I make these again (and I will – for they were delicious!), I won’t use Homestyle Biscuits.  I will either use flaky biscuits and divide into sections or I will use puff pastry.  The crusts were just thicker than Hubby and I liked.

Think I will also add mushrooms and a little more seasoning.

That said: these pot pies were very very good.

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*I filled the remaining four muffin tins with wheat and white bread, crusts removed, flattened (although these were very good – not as good as the biscuit dough crusts).

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