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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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 pot pies
Calories 277kcal
Author Lise Sullivan Ode

Ingredients

  • 1 can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated biscuits 12 oz
  • 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
  • 10.75 ounces reduced-sodium condensed cream of chicken or mushroom soup
  • 1/3 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 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.
  • 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.
  • 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