Lo-Cal mini chicken pot pies

Lo-Cal mini chicken pot pies
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 7.2 g
  • Cholesterol: 22.7 mg
  • Sodium: 494.7 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Lo-Cal mini chicken pot pies calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Lo-Cal comfort food at it's finest! These little buggers are so tasty. The whole family loves them. They are very filling and great with a salad on the side. Lo-Cal comfort food at it's finest! These little buggers are so tasty. The whole family loves them. They are very filling and great with a salad on the side.
Number of Servings: 8

Ingredients

    1 cup cooked chopped chicken breast
    1/2 can fat free cream of chicken condensed soup
    4 Tbsp low fat sour cream
    1/2 cup steamed broccoli
    1/2 cup steamed cauliflower
    1/4 cup steamed carrots chopped
    1 tsp parsley flakes
    1/8 tsp garlic powder
    dash of fresh ground pepper
    1 refrigerated roll of low fat biscuits or croissants
    1 oz low fat cheese


Directions

Open refrigerated biscuits or croissants and press them up the sides on an ungreased muffin pan. Combine chicken, condensed soup, low fat sour cream, parsley, garlic powder, freshly steamed vegetables and pepper. Scoop mixture into biscuit cups. Top each pie with a small amount of cheese. Bake uncovered for 12-15 minutes. Makes 8 mini pot pies. You can substitute frozen mixed vegetables for fresh.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.