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Creamy Chicken Enchilada Pot Pies

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“From Pillsbury Casseroles & One-Dish Meals, October 2002 # 260.”
10 pot pies

Ingredients Nutrition

  • 1 (12 ounce) canpillsbury hungry jack golden layer refrigerated biscuits
  • 23 ounce shredded monterey jack cheese (2/3 cup)
  • 23 cup crisp rice cereal
  • 1 tablespoon oil
  • 12 lb chicken breast, strips for stir-frying
  • 1 (8 ounce) package cream cheese, softened
  • 1 (4 1/2 ounce) canold el paso chopped green chilies
  • 1 (10 ounce) canold el paso enchilada sauce
  • 2 tablespoons chopped fresh cilantro


  1. Heat oven to 375ºF.
  2. Separate dough into 10 biscuits.
  3. Press each biscuit to form 4 1/2-inch round.
  4. Place 1 biscuit round in ungreased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
  5. Repeat with remaining biscuits.
  6. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.
  7. Heat oil in large skillet over medium-high heat until hot.
  8. Add chicken; cook and stir until no longer pink in center.
  9. Reduce heat to medium.
  10. Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted.
  11. Spoon about 1/3 cup chicken mixture into each cup.
  12. Cups will be full.
  13. Bake at 375ºF for 21 to 26 minutes or until edges of biscuits are deep golden brown.
  14. Heat remaining enchilada sauce.
  15. Spoon warm sauce over pies.

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