~Skinny Mini Chicken Pot Pies
1/2 cup onion, chopped
1 cup fat-free chicken broth
1 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green peas
1 (10 ounce) can reduced-fat cream of chicken soup
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
1/4 teaspoon black pepper
2 pre-made reduced-fat refrigerated pie crusts
With a circular cookie cutter, cut out crusts and place into greased muffin tins. Bake at 350 degrees for 7 minutes.
In a large saucepan over medium heat, saute onions until tender, about 5 minutes. Add broth, potatoes, carrots and peas. Bring to a boil.
Reduce heat to medium-low. Simmer for 15 minutes, partially covered.
Remove from heat.
Combine condensed soup and flour in a small bowl.
Add this mixture, chicken, parsley, and pepper to the vegetables and stir well.
Scoop into pre-cooked pie crusts.
Bake at 350 F for 15 minutes. Allow to cool for 5 minutes and serve!
