Easy Chicken Pot Pie Biscuits

Cook Time
20 mins
Calories
277
Serving Size
8
Carbs
28
Fat
13
Protein
12
Easy Chicken Pot Pie Biscuits

description

Fun way to have food for a week

ingredients

  • 8-count biscuits
  • 1 cup cooked chicken breast, diced (any leftover chicken works)
  • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 2/3 cup shredded low-fat cheddar cheese
  • 1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon of minced onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

directions

  1. *Preheat oven to 400 degrees.
  2. Cook the chicken however you like, then cut into small pieces
  3. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
  4. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  5. Evenly spoon chicken mixture into prepared biscuit cups.
  6. Bake for 12 to 15 minutes or until golden brown.
  7. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

comments:

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would not print at all
9/9/2014 12:52:25 PM
This sounds like a very good recipe. Can it be frozen? Being single I'd probably eat two at one meal - keep for the next day. Or maybe put ingredients into larger baking bowls. Any suggestions?
9/9/2014 8:57:32 PM
Hi I'm from Australia for oven temp ur say 400 and also doing in ounces pounds what does c mean
9/21/2014 1:36:54 PM
For the person in Australia, c means "cup" or 8 ounces.
10/8/2014 12:17:11 PM
Hi I'm from Australia and was wondering what "count biscuits " are
10/8/2014 11:44:29 PM
For the person from Australia.8 count means they come in a package of 8 buiscuits to can, such as Pillsbury Buiscuits found refrigerated food section.It calls for c. veggies. I am certain it cup (dry measure).Hope this helps.
10/12/2014 10:18:15 AM
1 Cup (American measure) equals 16 tablespoons.
10/12/2014 11:06:47 AM
this is not printer friendly. will not print correctly!!!! not happy!!!
7/28/2014
had no problem in printing the recipe. very happy!!!
7/29/2014
the aha recommends that adults limit their intake of sodium to 1,500mg per day with 2,300mg. one chicken pot pie biscuit has approximately 900mg sodium. i urge you to recommend using low sodium products or preparing from scratch.
7/29/2014 (1)
the aha recommends that adults limit their intake of sodium to 1,500mg per day with 2,300mg max. one chicken pot pie biscuit has approximately 900mg sodium. i urge you to recommend using low sodium products or preparing from scratch.
7/29/2014 (2)
not print friendly at all.
7/30/2014
if you print on "landscape" the recipe prints out in full. you probably won't need the second landscape page.
8/3/2014

Easy Chicken Pot Pie Biscuits

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Easy Chicken Pot Pie Biscuits

Description

Fun way to have food for a week

Details

Cooking Time: 20
Recipes Makes: 8
Calories: 277
Carbs: 28
Fat: 13
Protein: 12

Ingredients

  • 8-count biscuits
  • 1 cup cooked chicken breast, diced (any leftover chicken works)
  • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 2/3 cup shredded low-fat cheddar cheese
  • 1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon of minced onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Directions

  1. *Preheat oven to 400 degrees.
  2. Cook the chicken however you like, then cut into small pieces
  3. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
  4. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  5. Evenly spoon chicken mixture into prepared biscuit cups.
  6. Bake for 12 to 15 minutes or until golden brown.
  7. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

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Comments

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