Chicken & Broccoli Mini Pies

[2 SP per pie] I don't know a single person who does not like chicken pot pie. Unfortunately, chicken pot pie is very often high in points. These little pot pies are reminiscent of the traditional pot pie but much lower in points.

Information

• Makes: 10 pies
• Source: Drizzle Me Skinny
• Prep: 10 min     Cook: 20 min

Ingredients

7½ oz	Pillsbury® Country biscuits dough, 1 package	14 SP
2 cups	boneless chicken breasts, shredded	0 SP
2 cups	frozen chopped broccoli, thawed	0 SP
½ cup	canned condensed cream of chicken soup	4 SP
3 Tbsp	dried plain breadcrumbs	2 SP
⅓ cup	low-fat cheddar or Colby cheese, shredded	3 SP
2 Tbsp	Hormel Bits, real crumbled bacon	1 SP

Instructions

1. Preheat oven to 375°F, spray a regularly-sized muffin tray and set aside.
2. Break open your biscuits and using a rolling pin flatten each biscuit, place in your muffin tin and push dough into place, try and come up the sides a bit with the dough.
3. In a small bowl mix your grated cheese and breadcrumbs together, divide over your 10 biscuit cups, pushing it down into the bottom.
4. Cut up your thawed broccoli pieces, in a bowl mix your broccoli, chicken and soup together.
5. Dived chicken mixture into your 10 biscuit cups, top with your parmesan cheese and bacon bits.
6. Bake in the oven for approx. 20 minutes.