Easy Mini Chicken Pot Pies!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 can (10 oz) chicken breast1 can 98% fat free cream of chicken condensed soup1 package Baby Broccoli Blend (or any other type with little veggies)2 cans Pillsbury crescent rounds (16 total)
Prepare the steamer veggies as directed
Mix the canned chicken, veggies, and cream of chicken soup together in a bowl.
Flatten each crescent round until it is flat enough to cover the bottom and sides of each cupcake spot.
Spoon chicken mixture into each crust (approximately 1/2-3/4 TBS) Bake @ 350 for 15-20 minutes.
Serving Size: Makes 12 mini pot pies
Number of Servings: 12
Recipe submitted by SparkPeople user BRIAHL.
Mix the canned chicken, veggies, and cream of chicken soup together in a bowl.
Flatten each crescent round until it is flat enough to cover the bottom and sides of each cupcake spot.
Spoon chicken mixture into each crust (approximately 1/2-3/4 TBS) Bake @ 350 for 15-20 minutes.
Serving Size: Makes 12 mini pot pies
Number of Servings: 12
Recipe submitted by SparkPeople user BRIAHL.
Nutritional Info Amount Per Serving
- Calories: 150.8
- Total Fat: 7.0 g
- Cholesterol: 16.7 mg
- Sodium: 335.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.3 g
- Protein: 7.3 g
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