Mini Chicken Pot Pies

Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They’re so good you’ll want to make them again and again!

Step: 1

Heat the oven to 350 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.

Step: 2

Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it’s level. Top each with about 2 teaspoons cheese.

Step: 3

Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.

Per Serving: 402 calories; protein 18g; carbohydrates 40.3g; fat 19.2g; cholesterol 38.6mg; sodium 1208.7mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much important to include some easy foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just enjoyed it in the first place."

When it comes to dinner , much eat or eating too much of the wrong item of food can lead to bad habit on sleeping. On the other side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .