Tuesday, October 25, 2011

Individual Chicken Pot Pies


4 cooked chicken breasts, cooked & diced 
2 cans 98% fat free cream of chicken soup
1/2 container of Philadelphia Creme Original Flavor
8oz. fat free half n half(or whipping cream for really rich sauce)
1 2/3 cup shredded cheddar cheese
2 1/2 cups chopped frozen veggies, thawed(leftovers are perfect)
Salt & Pepper to Taste
1 Tbl. Parsley
1/2 tsp. Turmeric
1/2 tsp. onion powder
1 minced garlic clove

3 packages Pillsbury Grands Butter Biscuits

Makes 12.  Mix all of the ingredients, except the biscuits(duh), in a large bowl.  Add more liquid as needed, I added a little of the squash soup from last night(sneaky).  Spray 2 large muffin pans(mine only has 6 spots in each) with non-stick spray.  Flatten 12 biscuit dough and shape into muffin tins.  Fill dough with chicken and cheese mixture.  Separate 6 biscuits in half and flatten slightly.  Top each tin and slightly press into tin.  Don't worry about them sealing too much.  Bake at 375' for 20-25 minutes.  Serve hot.  

*I had 6 biscuits left over and some chicken mixture so I used the leftovers in a small casserole dish for 2.  I pressed the dough together, using 4 biscuits for the crust and 2 for the top.  Baked for 25-30 minutes.

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