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  • Kady Turner

    Cheesy Chicken pot pie cups; biscuts, chicken, crm chicken soup, cheese, mixed veggies, onion powder, parsley flakes: sounds like comfort food to me!

  • Jamie Comstock

    Cheesy Chicken Pot Pie Cups - 1 can of reduced fat biscuits (10 count) - 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 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything) - 1 teaspoon dried parsley flakes - 1 teaspoon of onion powder - 1/4 teaspoon black pepper 1. Preheat oven to 400 degrees. 2. 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. 3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine. 4. Evenly spoon chicken mixture into prepared biscuit cups. 5. Bake for 12 to 15 minutes or until golden brown. 6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once. The Skinny: Serves 10 biscuits @ 144 calories

  • Ayesha Kazi

    Cheesy Chicken Pot Pie Cups. Made in muffin tins (lightly greased) with Canned Biscuits, 1 C Diced Cooked Chicken Breast, 1 can Cream of Chicken Soup, 2/3 C Shredded Cheddar Cheese, 1 C Frozen Mixed Veggies any kind, 1 tsp Dried Parsley Flakes, 1 tsp Onion Powder, 1/4 tsp Pepper. Oven - 400. Press biscuit into muffin tin. Mix everything else together and spoon into biscuit cup. Bake 12-15 mins or until golden brown. Cool on wire rack 2-3 mins & serve!

  • Sam Williams

    Mini chicken pot pie cups- low cal! Sounds good for a comfort food craving!

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