Chick and Broccoli Pot Pies

Chick and Broccoli Pot Pies
Preparation time
20 mins
Cooking time
45 mins
Difficulty
easy
Serves
10 people
Breakfast

Chick and Broccoli Pot Pies.

Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce.

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Chick and Broccoli Pot Pies

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Ingredients

  • 1 can (12 oz) Jr. Golden Layers® refrigerated biscuits
  • 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
  • 1 can (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup
  • 1/3 cup slivered or sliced almonds

Instructions

  1. 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.
  2. 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.
  3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
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