Creamy Mini Chicken Pot Pie Cups Directions:
Preheat the oven to 375°F.
Lightly coat 10 cups of a standard 12-cup muffin pan with cooking spray.
Stir the chicken, peas and carrots, cream of chicken soup, and milk together until evenly combined.
Season with ⅛ teaspoon Diamond Crystal kosher salt and ⅛ teaspoon McCormick ground black pepper.
Separate each biscuit horizontally into 2 even layers to make 10 dough rounds.
Flatten each round to about 4 inches and press it into a prepared muffin cup, extending the dough up the sides.
Divide the chicken filling evenly among the cups, using about 3 tablespoons per cup.
Bake for 12 to 15 minutes, until the biscuit edges are golden and the filling reaches 165°F.
Rest for 5 minutes.
Loosen the edges gently and lift the cups from the pan.
WW Points Calculation:
Pillsbury Flaky Layers Buttermilk Biscuits: 20.00 points
Campbell’s Unsalted Cream of Chicken Soup: 4.00 points
Horizon Organic 1% Lowfat Milk: 1.00 point
Points Information:
Total Points: 25.00 points
Servings: 10 servings / about 1 pot pie cup (2 ounces) each portion
Points per serving: 2.50 points
Nutrition Information:
Calories: 94
Protein: 6.0 g
Carbohydrates: 9.7 g
Fat: 3.1 g
Fiber: 0.3 g
Sugar: 1.8 g
Sodium: 173 mg
I'm waiting for your comments! Enjoy!
