I saw this awhile back on Pinterest, but I only recently got around to making it. I've never cooked anything from this website, Between 3 Sisters, but this looked fun and actually healthy! I adapted the recipe based on what we had and what I could find at the store, so my version is below.
But to the most important part - - how did they actually taste? Phenomenal!! I had just two of these and was completely stuffed! Talk about an awesome dinner. Especially when I think that during some meals I can eat two biscuits PLUS the entire dinner. And it was so, so good!
On a side note, I would change this recipe slightly when I made it again. Instead of using one whole biscuit for each muffin spot, I would split the biscuits in two and then fill them. This way they're even lighter, and there was more than enough biscuit to go around with these the regular way.
*Updated to add: Hi, friends (and Reader's Digest readers!)! I've had lots of emails about how to catch up on new recipes/posts on the blog. You have a few options: follow me on TWITTER: (@lbrapp); follow the blog (link to the right), subscribe to emails (link at the bottom of the posts); or follow me on Pinterest (link to the right). I hope that helps, and thanks for reading!!
Also, if you enjoy this recipe, I think you'll love these BBQ Burger Cups! They are similar in idea, and prepared just as easily - if not more so! - than these Chicken Pot Pie Cups. Enjoy!
Cheesy Chicken Pot Pie Cups
Recipe adapted from Between 3 Sisters
Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
*8-count biscuits (I used Homestyle)
*1 cup cooked chicken breast, diced
*1 (10 1/2 ounce) can reduced-fat cream of chicken soup
*2/3 cup shredded low-fat cheddar cheese
*1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
*1 teaspoon dried parsley flakes*1 teaspoon of minced onion
*1/4 teaspoon black pepper
*1/2 teaspoon salt
*Preheat oven to 400 degrees.
*Prep chicken: For healthiest chicken, poach: Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth - I used vegetable broth because I had it leftover from making the Tomato Artichoke Soup) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Cut prepared chicken into bite-size pieces.
*Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
*In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
*Evenly spoon chicken mixture into prepared biscuit cups.
*Bake for 12 to 15 minutes or until golden brown.
*Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
|Poaching the chicken...not so pretty but tasty and healthy!|
|Everything ready to be mixed up|
|Ready for the oven!|
|Golden and yummy|
|Perfect little cups!|