Chicken Pie Cups

Chicken Pie Cups
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 149.5
  • Total Fat: 7.7 g
  • Cholesterol: 15.4 mg
  • Sodium: 376.4 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.8 g

View full nutritional breakdown of Chicken Pie Cups calories by ingredient


Introduction

A quick and easy version of a comfort food we all love. 300 calories per serving of 2 cups. Could be used as an appetizer as well. A quick and easy version of a comfort food we all love. 300 calories per serving of 2 cups. Could be used as an appetizer as well.
Number of Servings: 8

Ingredients

    1 rolled frozen pie crust
    1 C diced or shredded chicken breast
    1-2 C fresh died vegetables
    10.5 oz chicken cream soup

Directions

Roll pie crust to 1/8 inch and cut 3 inch circles out. I always use a glass for to cut my biscuits out. To fill the muffin tin with crust I needed a bigger circle. I used a small round Tupperware bowl. Form circle as a crust in the muffin tins.

Sauté vegetables in oil until just heated through. Add chicken soup and heat through. I simmered the salt/pepper seasoned chicken in a little water. I added a vegetable bouillon cube as well. I ended up with liquid gold…or chicken stock. I added 2 TBL to my vegetable and soup pan. The rest is in my refrigerator to use this week. I also have 12 oz cooked chicken breast ready for the week too.

Using a teaspoon, fill individual cups in muffin tin. Bake @ 350* for about 30 minutes. Pie crust should be golden brown and flakey, not crunchy.

Serving Size: Makes 8 individual cups.

Number of Servings: 8

Recipe submitted by SparkPeople user MYSTIC311.