Mini Chicken pot Pies

Ingredients:

• 8 cookies
• 1 cup cooked chicken breast, diced
• 10 1/2 ounces low-fat chicken soup
• 2/3 cup low-fat shredded cheddar cheese
• 1 1/2 teaspoons thawed frozen vegetables (such as 1 tsp corn, peas and carrots, and 1/2 cup broccoli)
• 1 teaspoon dried parsley flakes
• 1 teaspoon chopped onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cook the chicken breast as desired and then cut it into small pieces.
2. Separate the cookies and place each cookie in a lightly oiled 12-hole muffin tin, pressing the dough on the sides to reach the edges of the cup.
3. In a medium bowl, combine the diced chicken, low-fat chicken soup, shredded cheddar cheese, thawed frozen vegetables, dried parsley flakes, chopped onion, black pepper, and salt. Mix well until all ingredients are combined.
4. Spoon the chicken mixture into the prepared muffin tin with the cookies.
5. Bake in the preheated oven for 12 to 15 minutes, until the tops are golden and the mixture is heated through.
6. Remove from the oven and place the muffin pan on a cooling rack. Allow it to rest for 2-3 minutes.
7. Gently remove the muffins from the tin and serve.

Enjoy your delicious chicken and vegetable muffins!