Chicken and Broccoli Pot Pies

posted by Sue Freeman 03-23-99 12:53 PM

Chick and Broccoli Pot Pies

Best of Pillsbury Bake Off Cookbook Linda L. Wood

1 (12 oz) can refrigerated flaky biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9 oz) pkg frozen cut up broccoli thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4 oz) can reduced cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds

Heat oven to 375. Separate dough into 10 separate biscuits.

Place l biscuit into each of 10 ungreased muffin cups and press firmly in bottom and up sides, forming 1/2 inch rim over edge of muffin cup.

Spoon about 1 tablespoon each of cheese and rice cereal into bottom of each cup.

Cut large pieces of broccoli in half. In a large bowl, combine broccoli, chicken and soup. Mix well.

Spoon about 1/3 cup chicken and soup mixture over cereal and cheese. Cups will be full. Sprinkle with almonds.

Bake at 375 for 20 to 25 minutes or until edges of biscuits are deep golden brown.

To make ahead, prepare and then cover and put in fridge for up to 2 hours; and then bake as above.

To reheat; wrap in foil loosely and heat at 375 for 18 to 20 minutes.

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