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Quick and Easy Chicken Pot Pies

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Quick and Easy Chicken Pot Pies
  • Prep 5 min
  • Total 25 min
  • Ingredients 5
  • Servings 2
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Five convenient ingredients and just 25 minutes stand between you and a homemade pot pie dinner for two.
Updated Sep 24, 2008

Ingredients

Steps

  • 1
    Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides.
  • 2
    Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    If you have other frozen veggies on hand, feel free to substitute for the corn and broccoli.

Nutrition Information

440 Calories, 15g Total Fat, 15g Protein, 61g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
3 1/2g
18%
Trans Fat
4g
Cholesterol
15mg
5%
Sodium
1530mg
64%
Potassium
290mg
8%
Total Carbohydrate
61g
20%
Dietary Fiber
6g
25%
Sugars
9g
Protein
15g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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