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


Add to Grocery List

  • 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

How to Make Chicken Broccoli Pot Pies


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

Printable Recipe Card

About Chicken Broccoli Pot Pies

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

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