Cheesy Chicken Pot Biscuit Cups Low Fat Low Cal Food

LOWER-CALORIE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
• Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
• Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

CHEESY CHICKEN POT BISCUIT CUPS

Steps:

• 1. Preheat oven to 400 degrees. Seperate biscuits and place each biscuit in a cup of an ungreased 12 hole muffin pan pressing dough up the sides to edge the cup.
• 2. In a medium bowl, combine chicken, soup, cheddar cheese, parsley flakes and black pepper. Mix well to combine.
• 3. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12-15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire and let set for 2-3 minutes. Serve at once.

FAT FREE, LOW CAL BISCUITS!

Steps:

• Cut mayonnaise into flour until consistency is crumb-like.
• Add in milk and water, stirring until dough is formed.
• Drop or mold biscuits onto greased pan, and bake at 400 for 12 minutes.

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

HEALTHIER CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
• Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
• Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
• Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)

Steps:

• Preheat oven to 400 degrees.
• Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
• In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.