Chick and Broccoli Pot Pies

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

  • prep time 20 min
  • total time 45 min
  • ingredients 7
  • servings 10

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
  • 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.
  • 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.
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