Chicken Pot Pie in a Biscuit

Ainesosat

• 1 tsp minced onion
• 1/2 tsp salt
• 1/2 cup broccoli
• 1 cup mixed vegetables
• 1/2 cup lowfat cheddar cheese
• 1 cup cooked chicken breast, diced
• 8 Grands! homestyle buttermilk biscuits
• 10 3/4 oz low fat cream of chicken soup
• 1/2 tsp dried basil leaves
• 1 tsp dried parsley
• 1/4 tl black pepper
• 1/2 tsp dried thyme leaves

Ohjeet

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