Dinner

Lo-Cal mini chicken pot pies is for Dinner.

Lo-Cal mini chicken pot pies takes 20 minutes to prepare.

Lo-Cal mini chicken pot pies takes 15 minutes to cook.

Lo-Cal mini chicken pot pies makes 8 servings.

The ingredients for Lo-Cal mini chicken pot pies are:

1 cup cooked chopped chicken breast
1/2 can fat free cream of chicken condensed soup
4 Tbsp low fat sour cream
1/2 cup steamed broccoli
1/2 cup steamed cauliflower
1/4 cup steamed carrots chopped
1 tsp parsley flakes
1/8 tsp garlic powder
dash of fresh ground pepper
1 refrigerated roll of low fat biscuits or croissants
1 oz low fat cheese

Here is how you make Lo-Cal mini chicken pot pies:

Open refrigerated biscuits or croissants and press them up the sides on an ungreased muffin pan. Combine chicken, condensed soup, low fat sour cream, parsley, garlic powder, freshly steamed vegetables and pepper. Scoop mixture into biscuit cups. Top each pie with a small amount of cheese. Bake uncovered for 12-15 minutes. Makes 8 mini pot pies. You can substitute frozen mixed vegetables for fresh.

The nutritional information for Lo-Cal mini chicken pot pies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.9

• Total Fat: 7.2 g
• Cholesterol: 22.7 mg
• Sodium: 494.7 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 0.8 g
• Protein: 10.3 g