Mini Chicken Pot Pies

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Mixed vegetables

  Frozen, unprepared

  ½ package (10 oz) or 142g

• Biscuits

  Plain or buttermilk, refrigerated dough, lower fat

  12 oz or 340g

• Cheddar cheese

  ½ cup, shredded or 57g

Directions

1. Preheat the oven to 350°F. Lightly spray 10 muffin-pan cups with cooking spray.
2. Heat a skillet over medium-high heat and spray with cooking spray. Add diced chicken and cook for 10-12 minutes, or until cooked through and no longer pink. Set aside.
3. In a medium bowl, combine the cooked chicken, cream of chicken soup, and mixed vegetables.
4. Roll out the biscuits to flatten slightly. Press the dough into the bottom of each muffin pan cup. Spoon the chicken mixture into each cup and top with 2 tablespoons of shredded cheddar cheese.
5. Bake for 15 minutes. Allow the mini pot pies to cool for 5 minutes before serving.