Chicken Pot Pie in a Biscuit

Ingredients

• 1 tsp minced onionNutrition
• 1/2 tsp saltNutrition
• 1/2 cup broccoliNutrition
• 1 cup mixed vegetablesNutrition
• 1/2 cup lowfat cheddar cheeseNutrition
• 1 cup cooked chicken breast, dicedNutrition
• 8 Grands! homestyle buttermilk biscuitsNutrition
• 10 3/4 oz low fat cream of chicken soupNutrition
• 1/2 tsp dried basil leavesNutrition
• 1 tsp dried parsleyNutrition
• 1/4 tsp black pepperNutrition
• 1/2 tsp dried thyme leavesNutrition

Directions

1. 1Preheat oven to 400 °F (205 °C).
2. 2Separate biscuits and place each biscuit in the cup of a muffin pan, lightly sprayed with cooking spray. Press dough up the sides to the edge of the muffin cup.
3. 3In a medium bowl, combine chicken, chicken soup, vegetables, cheddar cheese, parsley flakes, minced onion, pepper, thyme, basil, and salt. Mix well to combine.
4. 4Evenly spoon chicken mixture into prepared biscuit cups.
5. 5Bake for 20-25 minutes or until golden brown.
6. 6Remove from oven. Place muffin pan on a wire rack and let set 2-3 minutes. Serve.

Nutrition per serving

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