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Linda Mowery
Worthington, Indiana
Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce.
Chick and Broccoli Pot Pies
- Prep Time 20 min
- Total 45 min
- Ingredients 7
- Servings 10
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
-
Step1Heat 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.
-
Step2Cut 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.
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Step3Bake 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;Tips from the
Pillsbury Kitchens
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