Mini Chicken Pot Pies

Ingredients:

• 8-count biscuits
• 1 cup cooked chicken breast, diced (any leftover chicken works)
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 2/3 cup shredded low-fat cheddar cheese
• 1 1/2 cups frozen mixed vegetables, thawed (such as corn, peas, carrots, and broccoli)
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Directions:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Cook the chicken breast as desired, then cut it into small pieces.
3. Separate the biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing the dough up the sides to the edge of the cup.
4. In a medium bowl, combine the diced chicken breast, cream of chicken soup, shredded cheddar cheese, thawed mixed vegetables, parsley flakes, minced onion, black pepper, and salt. Mix well to combine.
5. Evenly spoon the chicken mixture into the prepared biscuit cups.
6. Bake for 12 to 15 minutes or until the biscuits are golden brown.
7. Remove from the oven and place the muffin pan on a wire rack. Let it set for 2-3 minutes.
8. Serve the mini chicken pot pies at once.

Enjoy these delicious and easy-to-make mini chicken pot pies as a comforting meal or snack!