Easy mini chicken pot pie
- Number of Servings: 4
Ingredients
* Pillsbury Grands!jr Golden Layers Buttermilk Biscuits (1 biscuit (34g)), 8 serving *Progresso Light Chicken & Dumpling Soup, 2 cup (1 can) *Chicken Rotissary .5 lb - Shredded*Fresh Zuchinni and/or Squash, 1 cup - shredded*2% Mozzerella, 0.25 cup
Preheat oven to 350
1. In bowl combine soup, shredded rotissary chicken, and shredded zuchinni. Stir until well combined.
2. Roll out each of the biscuits until each is about 7 in in diameter, and place in greased muffin cups, spacing them out so that they will not bake together.
3. Spoon filling into each biscuit cup, pulling the edges of the biscuit up to cup the filling.
4. If desired, sprinkle a little mozzerella cheese on top of each cup.
5. Bake 12-15 minutes or until golden brown.
Serving Size: 4 - 2 pot pie cups each
Number of Servings: 4
Recipe submitted by SparkPeople user SUPERGREEN.
1. In bowl combine soup, shredded rotissary chicken, and shredded zuchinni. Stir until well combined.
2. Roll out each of the biscuits until each is about 7 in in diameter, and place in greased muffin cups, spacing them out so that they will not bake together.
3. Spoon filling into each biscuit cup, pulling the edges of the biscuit up to cup the filling.
4. If desired, sprinkle a little mozzerella cheese on top of each cup.
5. Bake 12-15 minutes or until golden brown.
Serving Size: 4 - 2 pot pie cups each
Number of Servings: 4
Recipe submitted by SparkPeople user SUPERGREEN.
Nutritional Info Amount Per Serving
- Calories: 261.8
- Total Fat: 9.8 g
- Cholesterol: 10.0 mg
- Sodium: 1,065.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 3.4 g
- Protein: 9.4 g
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