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2 cups of cooked chicken breasts diced 1 can cream of chicken soup 1 cup frozen mixed veggies 1 cup shredded cheddar cheese 1/2 tablespoon of dried thyme 1/2 tablespoon of dried basil 1 teaspoon onion powder 1 teaspoon garlic salt 2 (10 oz) cans Pillsbury biscuits 400 for about 15 minutes.
I successfully made a healthier, gluten free version of these Cheesy Chicken Pot Pie Cups using Bisquick Gluten Free Mix, Pacific Natural Foods Organic Cream Of Chicken Condensed Soup, Fresh Organic Veggies (Broccoli and Carrots) and Nutiva Organic Extra Virgin Coconut Oil (in place of shortening); Baked biscuits for a couple minutes in oven before filling to help biscuits brown. Thumbs up from the family.
Rosemary Chicken Pot Pie. WAS SOOOO GOOD! Next time add more veggies and chicken and another potato (2 total). The veggies maintained the perfect amount of tenderness. Next time add corn? Also, no need to make biscuit shapes. Just mix it all up and spread it over. took about 1.5 hours from start to finish