Real Recipes From Real Home Cooks ®

chicken broccoli pot pies

(1 rating)
Recipe by
Jane Kaylie
Los Angeles, CA

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For chicken broccoli pot pies

  • 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 @