Mini Pot Pies
4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegatables
2 tsp oregano
Preheat oven to 350F. Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, vegatables, 1 cup cheddar cheese, and oregano. Mix well. Spoon chicken mixture into prepared biscuit cups. Top with remaining 2/3 cup of cheddar. Bake for 12-15 minutes or until golden brown. Remove from oven. Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegatables
2 tsp oregano
Preheat oven to 350F. Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, vegatables, 1 cup cheddar cheese, and oregano. Mix well. Spoon chicken mixture into prepared biscuit cups. Top with remaining 2/3 cup of cheddar. Bake for 12-15 minutes or until golden brown. Remove from oven. Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
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