Mini Pot Pies

1 (7.5 oz.) Can Pillsbury Buttermilk Biscuits 
5 oz. Diced Cooked Chicken Breast
1 Can Reduced Cream of Chicken Soup
1/2 Cup Fat Free Cheddar Cheese
1 tsp. Dried Parsley Flakes
1/2 tsp. Black Pepper
1 Can Low Sodium Veg-All, drained

Preheat oven to 400 degrees. Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge. Combine all ingredients. Spoon mixture evenly into each biscuit cup. Bake approx. 15 minutes or until golden brown. Let stand 2-3 minutes before serving. 

Serves: 10
Per Serving: 90 Calories; 1g Fat (9.8% calories from fat); 7g Protein; 13g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 456mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fat. WWP: 2 (www.AimeesAdventures.com)