Chick and Broccoli Pot Pies

(95)
  18 reviews

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

Directions

  1. 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. 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. 3 Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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