Chick-n-Broccoli Pot Pies

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

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Servings 10

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( 97 ) Ratings

97 Ratings

5 Stars 17%

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Member Reviews ( 13 )

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Bake-Off® Contest 28, 1978

Linda Mowery

Worthington, Indiana

ingredients 7
Prep Time 20 min
Total Time 45 min

Ingredients

1: can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

2/3: cup shredded Cheddar or American cheese

2/3: cup crisp rice cereal

2: cups Green Giant® 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

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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.

EXPERT TIPS

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Expert Tips

To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375°F. for 18 to 20 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe

Calories: 220
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% ),
Cholesterol: 25mg; 25%;
Sodium: 600mg; 600%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 1 Fat;

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

Review & Comments

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jan578

report Posted Mar. 9, 2013 5:59 PM

Recipe looks attractive and sounds really good, and I am going to make them. However, just out of curiosity, do the folks who write the header/descripton that is beside the photo,ever LOOK at the photo, (or even read the recipe.?) The biscuits obviously make the crust, not "a flaky home-style topping" for these cute little pies.

morethanblondie

report Posted Feb. 6, 2013 10:23 AM

I have no words to describe how much my family and I enjoy these recepies!! They are fun and so easy for the little one to help, and variatons are endless. Thank you Pillsbury, for making mealtime a breeze!!

Nuns

report Posted Sep. 28, 2012 8:33 AM

These are WONDERFUL! I had to send a few extra in my husband's lunch for his coworkers, they were "blown away!" For extra flavor, I added Mrs. Dash Garlic and Herb dry seasoning to the chicken while it was cooking. I substituted fresh brocolli for frozen, and used reduced fat cheddar cheese. Everyone loves extra cheese, right?! So in the last 10 minutes of baking, I topped them off with extra cheese and my own little touch of french-fried onions! I think that is what pushed the flavor over the top! Thank you once again, Doughboy!

mariap1919

report Posted Sep. 24, 2012 12:50 PM

Found a larger Muffin Tin and skipped the rice krispies... I used a few cheesy croutons as someone suggested......YUMMY!

kdpeddicord

report Posted May. 10, 2012 4:50 PM

Love these little pot pies! We've had it twice already since I found this recipe. The second time we substitued stuffing cubes for the rice krispies, for a little more flavor. Also, we serve it with a side of cranberry sauce... Perfect for a quick "almost" thanksgiving flavor.