Shrinking On A Budget Meal Plans
1 can of Pillsbury Grands Jr. biscuits (10 count)
1 cup cooked chicken breast, diced
1 can Healthy Request Cream of Chicken Soup (98% fat free)
1 cup of frozen mixed veggies (totally thawed)
1 teaspoon dried italian seasoning
1 teaspoon of onion powder
1/4 teaspoon black pepper



Directions:
Preheat oven to 375. If veggies are not thawed, put in microwave safe dish with 2 teaspoons water and
cover.  Microwave on high for 5 minutes.  Veggies should be tender but not cooked completely.  Drain. If broccoli is
in large chunks, dice slightly.

Lightly spray 10 holes of a 12 whole muffin tin with cooking spray.  Separate biscuits and place each biscuit in a
cup of the prepared muffin pan, pressing dough up sides to edge of cup.

In a medium bowl, combine diced chicken, chicken soup, milk, veggies, cheddar cheese, italian seasoning, onion
powder and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups.

Bake for 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3
minutes. Serve immediately.
Cooking Tips:  Put the veggies in the refrigerator the night before to eliminate the thawing step.  
Picky Eater/Non-Dieter Tips:  This is a customizable and super kid friendly meal.  Simply put only vegetables
of their choosing in their pot pie cup.  
Shrinkingonabudgetmealplan.com
Chicken Pot Pie Cups