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

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Member Reviews ( 14 )

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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.