1 1/2 cups chopped cooked chicken
1 can (10.75 ounces) 98% fat free cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
1/2 teaspoon dried thyme (optional)
all purpose flour (for rolling out the biscuits)
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup reduced fat shredded cheese
Heat the oven to 350 degrees. Spray 10 cups of a standard (2-1/2-inch) 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).
Sprinkle a little flour on a work surface. Pat the biscuits to flatten. Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups. Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it’s level. Sprinkle each cup with about 2 teaspoons cheese.
Bake for 20 – 25 minutes or until the biscuits are golden brown and the cheese is melted. Remove from the oven and let the mini chicken pot pies cools in the pan set on a wire rack for about 5 minutes. Carefully remove the pies from the pan and serve.
Makes 10 Servings (1 Mini Pot Pie Per Serving)
Per Serving: 188 Calories; 4.3g Fat; 11.4g Protein; 25g Carbs; 2g Fiber
5 SmartPoints Per Serving