Individual Chicken Pot Pies

 

4 cooked chicken breasts, cooked & diced 

2 cans 98% fat free cream of chicken soup

1/2 container of Philadelphia Creme Original Flavor

8oz. fat free half n half(or whipping cream for really rich sauce)

1 2/3 cup shredded cheddar cheese

2 1/2 cups chopped frozen veggies, thawed(leftovers are perfect)

Salt & Pepper to Taste

1 Tbl. Parsley

1/2 tsp. Turmeric

1/2 tsp. onion powder

1 minced garlic clove

3 packages Pillsbury Grands Butter Biscuits

Makes 12.  Mix all of the ingredients, except the biscuits(duh), in a large bowl.  Add more liquid as needed, I added a little of the squash soup from last night(sneaky).  Spray 2 large muffin pans(mine only has 6 spots in each) with non-stick spray.  Flatten 12 biscuit dough and shape into muffin tins.  Fill dough with chicken and cheese mixture.  Separate 6 biscuits in half and flatten slightly.  Top each tin and slightly press into tin.  Don't worry about them sealing too much.  Bake at 375' for 20-25 minutes.  Serve hot.  

*I had 6 biscuits left over and some chicken mixture so I used the leftovers in a small casserole dish for 2.  I pressed the dough together, using 4 biscuits for the crust and 2 for the top.  Baked for 25-30 minutes.