Easy Mini Chicken Pot Pies!
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Easy Mini Chicken Pot Pies! calories by ingredient
Introduction
These are quick to whip up and tasty too! These are quick to whip up and tasty too!Number of Servings: 12
Ingredients
-
1 can (10 oz) chicken breast
1 can 98% fat free cream of chicken condensed soup
1 package Baby Broccoli Blend (or any other type with little veggies)
2 cans Pillsbury crescent rounds (16 total)
Tips
You can use the 4 extra crescent rounds as top crusts if you like. Just don't forget to add those extras into your calculations. These also freeze well. I put 2 in a bag and pull them out in the morning. By lunchtime they are ready to be reheated :)
Directions
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.