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Chick and Broccoli Pot Pies

Chick and Broccoli Pot Pies

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By Pillsbury Kitchens

Updated Jun 12, 2018

Bake-Off® Contest 28, 1978

Linda Mowery
Worthington, Indiana

Chick and Broccoli Pot Pies

Chick and Broccoli Pot Pies

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Prep Time 20 min
Total 45 min
Ingredients 7
Servings 10

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Ingredients

1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
2 cups frozen broccoli cuts, thawed
1 cup cubed cooked chicken or turkey
1 can (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds

Instructions

Step
1

Heat oven to 375°F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup.
Step
2

Cut large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
Step
3

Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.

Nutrition

220 Calories

11g Total Fat

10g Protein

20g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1/10 of Recipe

Calories: 220

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 3g; 15%

Cholesterol: 25mg; 8%

Sodium: 600mg; 25%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 1g; 4%

Sugars: 3g

Protein: 10g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 15%; 15%

Calcium: 8%; 8%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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