[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]MINI CHICKEN POT PIES[/title][fusion_text]Week of February 24th-28th 2014
1 1/2 Cups Cubed Cooked Chicken 10 1/4 oz. Can Cream of Chicken Soup
1 1/2 Cups Frozen Mixed Vegetables, thawed Flour
12 oz. Pkg. Refrigerated Biscuits (10 biscuits) 1/2 Cup Shredded Cheddar Cheese
Spray 10 (2 1/2 inch) muffin pan cups with cooking spray. Stir the chicken, soup and vegetables in a medium bowl. Sprinkle flour on a 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 of the chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it’s level. Top each with 2 Tsp. cheese. Bake at 350 degrees for 15 minutes or until the biscuits are golden brown and cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
[/fusion_text][/fullwidth]