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Chick-n-Broccoli Pot Pies

Chick-n-Broccoli Pot Pies
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Biscuits make a flaky home-style topping for a popular pot pie of chicken in a creamy, cheesy sauce.

Prep Time:
20 Min
Total Time:
45 Min
Makes:
10 pot pies
Pillsbury Bake-Off
Linda Mowery
Worthington, IN
Bake-Off® Contest 28, 1978
$25,000 ONE OF TWO GRAND PRIZE WINNERS
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INGREDIENTS
1(12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
2/3cup shredded Cheddar or American cheese
2/3cup crisp rice cereal
1(9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
1cup cubed cooked chicken or turkey
1(10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3cup slivered or sliced almonds
DIRECTIONS
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.
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.
3.Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.

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