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    You are in: Home / Recipes / Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal) Recipe
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    Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal)

    Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal). Photo by Lady in love :)

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    AndreaVT96's Note:

    A weight watchers recipe I obtained from a message board at Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

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    Units: US | Metric

    • 1 (7 1/2 ounce) can homestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
    • 1 cup cooked chicken breast, diced
    • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
    • 2/3 cup shredded low-fat cheddar cheese
    • 1 teaspoon dried parsley flakes
    • 1/4 teaspoon black pepper


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
    3. 3
      In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
    4. 4
      Evenly spoon chicken mixture into prepared biscuit cups.
    5. 5
      Bake for 12 to 15 minutes or until golden brown.
    6. 6
      Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

    Ratings & Reviews:

    • on April 28, 2011


      Made this recipe tonight for supper for DH and myself - made pretty much as directed with a couple of additions - 1/2 tsp poultry seasoning and 1/2 tsp garlic powder. I used the big buttermilk biscuits and prior to putting them into the cups I rolled them between two pieces of wax paper which made them easier to press into the cups evenly. I'll be freezing the leftovers for quick heat & eat for DH while I'm out of town. Thank you AndreaVT96 for posting.

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    • on July 31, 2006


      These were unbelievably easy to make. Hubby couldn't stop eating them. I used bigger bisquits as someone else suggested, They were the "flaky" kind. Since there were only 8 in a tube and I had 12 to make, I ended up splitting four of them in half. The ones that I split up actually turned out better then the ones where I used the whole biscuit. (The large biscuits came out undercooked on the bottoms. I put them back in the oven for an extra 10 minutes, and they were still doughy.) I recommend NOT using a bigger, thicker biscuit.

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    • on January 21, 2009


      Absolutely yummy and filling! I had 30 min. to get dinner on the table and fortunately had everything on hand to make this. I sauteed onions, sliced baby carrots, corn and garlic while I formed the biscuits into a 6-cup jumbo muffin pan. I had to split a few biscuits from a 10 count can to form 6 jumbo cups. I used Healthy Request soup, low-fat cheddar and about 1/2 cup extra chicken breast. This will definitely be enjoyed again here!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (43)


    Nutritional Facts for Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal)

    Serving Size: 1 (85 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 231.7
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 2.9 g
    Cholesterol 27.1 mg
    Sodium 572.6 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 0.4 g
    Sugars 3.5 g
    Protein 15.2 g

    The following items or measurements are not included:

    reduced-fat cream of chicken soup

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