Chicken Broccoli Pot Pies

Jane Kaylie


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.

★★★★☆ 1 vote
15 Min
25 Min


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


1Heat oven to 375 degrees. Separate biscuits dough into 10 biscuits.
2Place each biscuit in ungreased muffin cup; press dough to cover bottoms and sides forming ¼ inch rim.
3Spoon about one tablespoon cheese, then cereal in to each cup. Dot each with margarine.
4Combine chicken soup and broccoli; spoon about one-third cup over cereal, sprinkle with almonds.
5Bake 20 to 25 minutes or until biscuit cups are deep golden brown. Serve with cheese, sauce if desired.
6Make 10 chicken filled pot pies.
7Enjoy the recipe with details @

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy