These individual-sized chicken pot pies are easy to throw together for a quick dinner.
bag (12 oz) Green Giant™ Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
cups chopped cooked chicken
cup shredded Parmesan cheese
Heat oven to 375°F. Microwave frozen vegetables as directed on bag.
Meanwhile, separate dough into 5 biscuits. Press or roll each to form 5-inch round. Press 1 biscuit into each of 6 ungreased jumbo muffin cups, overlapping top edges of cups.
Divide chicken evenly into biscuit-lined cups. Top each with vegetable mixture. Sprinkle each with Parmesan cheese.
Bake 12 to 15 minutes or until golden brown. Loosen edges with metal spatula to remove pot pies from pan.
Serve pot pies with a fresh green salad and a side of fruit to complete your family meal.
Don't have leftover chicken? Precooked deli rotisserie chicken is readily available in the deli section of grocery stores and adds to the ease of this meal.
Don't have a jumbo muffin pan? Use individual ramekins instead.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.