Mini Chicken Broccoli Pot Pies

Mini Chicken Broccoli Pot Pies are mini chicken pot pies with a crust made from canned biscuit dough and slivered almonds on top.

These Mini Chicken Broccoli Pot Pies had a clever name - Chick-n-Broccoli Pot Pies - and won the 28th Pillsbury Bake-Off in 1978 (one of 2 winners). Recipe on Pillsbury.com by Linda Mowery. The Pillsbury site has this recipe listed as Chick and Broccoli Pot Pies but there's no mention that this was a bake-off winner. I found the information on Wikipedia. Either way, it's a quick and easy recipe you can serve for dinner.

Start with the Jr. Grands Biscuits. Place each biscuit into an ungreased muffin cup. Press it down and up the sides of the cup.

Place grated cheese and rice cereal in the bottom of each biscuit cup

Combine the chicken, broccoli and cream of chicken soup in a bowl, then scoop into the biscuit cups.

Sprinkle with almonds and bake at 375°F. for 20 to 25 minutes. Easy peazy! Serve Mini Chicken Broccoli Pot Pies with a salad and your favorite side dish. Dinner is served!

Chick-n-Brocoli Pot Pies

Mini Chicken Broccoli Pot Pies are mini chicken pot pies with a crust made from canned biscuit dough and slivered almonds on top.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 10 pot pies

Calories: 277kcal

Author: Lise Sullivan Ode

Ingredients

• ▢ 1 can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated biscuits 12 oz
• ▢ ⅔ cup shredded Cheddar or American cheese
• ▢ ⅔ cup crisp rice cereal
• ▢ 2 cups Green Giant™ frozen broccoli cuts thawed
• ▢ 1 cup cubed cooked chicken or turkey
• ▢ 10.75 ounces reduced-sodium condensed cream of chicken or mushroom soup
• ▢ ⅓ cup slivered or sliced almonds

Instructions

• 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 ½-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.
• Cut large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about ⅓ cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
• Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.

Notes

Recipe courtesy of Pillsbury®

Nutrition

Calories: 277kcal | Carbohydrates: 27g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 824mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 16mg | Calcium: 141mg | Iron: 2mg

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Did you know that I made ALL of the winning recipes from the Pillsbury Bake-Off? It was my baking project back in 2014. I challenged myself to see if I could make all 53 winning recipes in one year and blog about each one. It was a fun project and I'm happy to say that I completed them all. Go here to see all of the recipes and tell me which one is your favorite. Let me know in the comments. I'd love to hear from you.
I'll go first. My favorite out of ALL of the winning Pillsbury Bake-Off recipes was this: Chocolate Cherry Bars. These "bars" are more like a Texas Sheet Cake with cherries. Just a few ingredients and so easy to make. They are moist and delicious!

This recipe is featured on Meal Plan Monday over at the Southern Plate.