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“Mini Chicken Pot Pies”
Ingredients
  • 8-count biscuits
  • 1 cup cooked chicken breast, diced (any leftover chicken works)
  • 1 (10 ½ ounce) can reduced-fat cream of chicken soup
  • ⅔ cup shredded low-fat cheddar cheese
  • 1 ½ c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & ½ c. broccoli)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon of minced onion
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
Note: Ingredients may have been altered from the original.
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