Quick and Easy Chicken Pot Pies

  • Prep 5 min
  • Total 25 min
  • Ingredients 5
  • Servings 2

Ingredients

1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
1
cup frozen corn
1
cup frozen broccoli cuts
2
Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
2
teaspoons chopped fresh parsley

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
140
% Daily Value
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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