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Chick and Broccoli Pot Pies

Chick and Broccoli Pot Pies
  • Prep 20 min
  • Total 45 min
  • Ingredients 7
  • Servings 10
Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce.
Updated June 12, 2018
Make With
Make With
Pillsbury Biscuits
Bake-Off® Contest 28, 1978
Bake-Off® Contest 28, 1978
Linda Mowery
Worthington, Indiana

Ingredients

  • 1 can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)
  • 2/3 cup shredded Cheddar or American cheese
  • 2/3 cup crisp rice cereal
  • 2 cups 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1/10 of Recipe
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
600mg
25%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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