Chick-N-Broccoli Pot Pies
Chick-N-Broccoli Pot Pies feature flaky biscuit cups filled with tender chicken, broccoli, cheese, and crunchy almonds, offering a comforting, savory bite perfect for family dinners.
Ingredients
Instructions
- Separate the biscuit dough into 10 biscuits.
- Place each biscuit in an ungreased muffin cup and press to cover the bottom and sides, forming a 1/4-inch rim.
- Spoon about a tablespoon of cheese and cereal into each biscuit-lined cup.
- Dot each with margarine.
- Combine cooked, cubed chicken, creamed soup, and cooked, drained broccoli in a bowl.
- Spoon about 1/3 cup of the mixture over the cereal in each muffin cup.
- Sprinkle slivered or sliced almonds on top.
- Bake at 375°F (190°C) for 20 to 25 minutes, or until the biscuit cups are deep golden brown.
- Serve hot, optionally with cheese sauce.
Tips & Substitutions
For a twist, try adding diced carrots or peas to the chicken mixture for added color and nutrition. If you prefer a lighter option, substitute the creamed soup with a homemade white sauce. You can also use leftover rotisserie chicken for convenience, making this a great way to utilize leftovers from Grandpa Joe'S Chicken.
Serving Suggestions
Serve these pot pies hot, and consider pairing them with a side salad or steamed vegetables for a complete meal. They also pair beautifully with our Vegetable Soup for a comforting dinner. For an extra touch, drizzle some cheese sauce on top before serving.
Storage & Reheating
To store leftovers, keep the pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Microwaving is also an option, but be aware that the biscuit crust may not stay crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Chick-N-Broccoli Pot Pies contains roughly 353 calories, with 12g protein, 33g carbohydrates, and 20g fat. It is an excellent source of iron (59% of the Daily Value), vitamin A (41% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses based on your preference. Mozzarella or pepper jack can add a nice flavor twist. Just make sure to shred the cheese for even melting throughout the pot pies.
Can I make these pot pies ahead of time?
Absolutely! You can prepare the biscuit cups and filling in advance. Assemble them in muffin cups, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I substitute for the frozen broccoli?
If you don’t have frozen broccoli, fresh broccoli florets can be steamed and chopped before adding to the mixture. Alternatively, you can use other vegetables like spinach or mixed veggies to customize the filling to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).