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    You are in: Home / Recipes / Chicken-N-Broccoli Pot Pies Recipe
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    Chicken-N-Broccoli Pot Pies

    Chicken-N-Broccoli Pot Pies. Photo by Munchkin Mama

    1/2 Photos of Chicken-N-Broccoli Pot Pies

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Munchkin Mama's Note:

    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.

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    mini po ...

    Units: US | Metric

    • 10 ounces hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
    • 2/3 cup shredded cheddar cheese or 2/3 cup American cheese
    • 2/3 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
    • 1/3 cup slivered almonds (I usually omit these) or 1/3 cup sliced almonds (I usually omit these)


    1. 1
      Heat oven to 375 degrees. Separate dough into 10 biscuits.
    2. 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. 3
      Spoon about 1 T each of cheese and cereal into each cup. Press mixture into bottom of each cup.
    4. 4
      Cut large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well.
    5. 5
      Spoon about 1/3 c chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
    6. 6
      Bake at 375 degrees for 20 to 25 minutes or until edges of biscuits are deep golden brown.
    7. 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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    Ratings & Reviews:

    • on June 10, 2008


      Okay, I am typing this review for the second time, hopefully it works this time. This was so simple to make and verygood. Everyonen loved it. I used leftover cubed chicken. This would be a great day after thanksgiving dish. I left our the almonds simply because we are not nut people. Made for Pick 3 chefs June 2008.

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


    Nutritional Facts for Chicken-N-Broccoli Pot Pies

    Serving Size: 1 (812 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 163.1
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 2.3 g
    Cholesterol 18.4 mg
    Sodium 269.1 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 1.2 g
    Sugars 0.6 g
    Protein 8.7 g

    The following items or measurements are not included:

    reduced-sodium cream of chicken soup

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