- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 338.1
- Total Fat: 12.7 g
- Cholesterol: 46.4 mg
- Sodium: 1,239.6 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 1.0 g
- Protein: 19.0 g
Chicken Pot Pies (Muffin Tin)Submitted by: MILLER*TIME
1 tube refrigerated biscuits (Junior Size-10 biscuits)
1c cooked chicken, diced
1 can cream of chicken soup
3/4c shredded cheddar cheese
1/2c frozen peas and carrots
Combine remaining ingredients together. Dash of salt and pepper to taste. Scoop filling into biscuits about 3/4 of the way full.
Bake for 15 minutes at 350, until bubbly and biscuits are golden.
Serve with side salad or fresh corn and green beans.
Serving Size: makes 5 servings (2 pot pies each)
Number of Servings: 5
Recipe submitted by SparkPeople user MILLER*TIME.