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Chicken-N-Broccoli Pot Pies

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“I really can't believe this isnt posted already. It was a grand prize winner in the Pillsbury Bake Off in 1978. I usually don't cook with a lot of convenience or processed foods, but I make an exception for these since my husband just loves them.”
READY IN:
40mins
YIELD:
10 mini pot pies
UNITS:
US

Ingredients Nutrition

  • 10 ounces hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
  • 23 cup shredded cheddar cheese or 23 cup American cheese
  • 23 cup crisp rice cereal
  • 9 ounces green giant frozen chopped broccoli, thawed
  • 1 cup cubed cooked chicken or 1 cup turkey
  • 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup or 1 (10 3/4 ounce) can mushroom soup
  • 13 cup slivered almonds (I usually omit these) or 13 cup sliced almonds (I usually omit these)

Directions

  1. Heat oven to 375 degrees. Separate dough into 10 biscuits.
  2. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2" rim over edge of muffin cup.
  3. Spoon about 1 T each of cheese and cereal into each cup. Press mixture into bottom of each cup.
  4. Cut large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well.
  5. Spoon about 1/3 c chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
  6. Bake at 375 degrees for 20 to 25 minutes or until edges of biscuits are deep golden brown.
  7. NOTE: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed. To reheat, wrap loosely in foil; heat at 375 degrees for 18 to 20 minutes.

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