Tuesday, November 19, 2013
Taste of Tuesday - Skinny Mini Chicken Pot Pie
This is one of my favorite skinny recipes. I found it during the last time that I was into this whole healthy thing. See, Mike can eat chicken and rice every single day for lunch and dinner. I have to have some variety, and unless I do something that I can actually deal with and stick with, this is not going to work out. I have to make this lifestyle change something I know will be a part of me for the rest of my life. When you get into the swing of cooking and eating healthy, then it just comes naturally. That's what we need!!
I have been keeping a board on my Pinterest page for healthy ideas. It's just any exercises, food, inspiration, etc that I come across to keep this healthy living up. A few months ago I came across this recipe for these mini chicken pot pies.
These were AWESOME!! You would never even guess they are skinny!! Supposedly only 185 calories each!!!
Skinny Mini Chicken Pot Pies
1 can Pillsbury Grands Jr. (10 count)
1lb chicken, cooked and diced
1 10.75 oz can reduced fat cream of chicken soup
1 cup frozen mixed veggies, thawed
3/4 cup shredded cheese
1 tsp dried italian seasoning
1 tsp onion powder
1/4 tsp black pepper
1. Preheat oven to 400 degrees. Using a 12 cup muffin pan, spray 10 of the cups with cooking oil. Pour a little water in the other two when baking.
2. Separate the biscuits and flatten out each so when they are placed in the muffin tins they create a cup. The dough should come up the sides of the muffin cups.
3. In a medium sized bowl, mix together the chicken, soup, mixed vegetables, cheese, and seasonings. Spoon the mixture into the "biscuit cups" evenly.
4. Bake for 12-15 minutes or until golden brown on top. Remove from oven and let stand for 2-3 minutes. Serve right away. Use a knife to help you pull each "pie" from the tin.
Let me know if you try these or if you have any suggestions for the next time!! We're always up for suggestions!!