chicken broccoli pot pies

Name: Chicken Broccoli Pot Pies
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 10 ounce(s) can refrigerator flaky biscuits; 3 ounce(s) shredded cheddar or american cheese; - ⅔ crisp rice cereal 2 tbs margarine or butter if desire; 1 cup(s) cooked cube chicken or turkey; 10 ounce(s) can condense cream of chicken or mushroom soup; 10 ounce(s) package (2 cups) frozen chopped broccoli, cooked and well drained; 1/3 cup(s) of silvered or sliced almonds; - cheese sauce if desire

(1 RATING)

36 Pinches 1 Photo

Jane Kaylie

Los Angeles, CA

Updated on Aug 24, 2015

Tips : To make ahead prepare cover and refrigerator up to two hours. Bake as it directed. To reheat warp loosely in foil; heat to 375 degree 18 to 20 minutes.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 4 serving(s)

Ingredients

10 ounces can refrigerator flaky biscuits
3 ounces shredded cheddar or american cheese
- ⅔ crisp rice cereal 2 tbs margarine or butter if desire
1 cup cooked cube chicken or turkey
10 ounces can condense cream of chicken or mushroom soup
10 ounces package (2 cups) frozen chopped broccoli, cooked and well drained
1/3 cup of silvered or sliced almonds
- cheese sauce if desire

How To Make chicken broccoli pot pies

Step 1

Heat oven to 375 degrees. Separate biscuits dough into 10 biscuits.

Step 2

Place each biscuit in ungreased muffin cup; press dough to cover bottoms and sides forming ¼ inch rim.
Step 3

Spoon about one tablespoon cheese, then cereal in to each cup. Dot each with margarine.
Step 4

Combine chicken soup and broccoli; spoon about one-third cup over cereal, sprinkle with almonds.
Step 5

Bake 20 to 25 minutes or until biscuit cups are deep golden brown. Serve with cheese, sauce if desired.
Step 6

Make 10 chicken filled pot pies.
Step 7

Enjoy the recipe with details @ http://goo.gl/2zGRtX
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