ADVERTISEMENT
These almost-homemade Mini Chicken Pot Pies are the perfect finger-food for a party! Or a last-minute dinner that your kids will love. Crescent rolls from a can make prep quick and easy!
I just want to start out by saying that when Bob Marly died, they found multiple species of bugs in his dreadlocks. Or so the stories say. Please, believe the stories, because it will soften the blow of what I’m about to tell you.
So we’re in the kitchen getting dinner ready. Eric and Charlotte are coaching Truman on how to treat bugs. (You know, training him not to demolish them on sight.) “Be NICE to the bugs, Truman! Bugs are our friends!”
Then I run my fingers through my hair and there it is. The tiniest (dare I say cutest?) little slug, waving its antennae at me. No bigger than my pinky fingernail. We both just stared at each other. Then I screamed.
Ingredients
8-count biscuits
1 cup cooked chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
