Chicken And Broccoli Pot Pies
Creamy chicken and broccoli pot pies with flaky biscuits, cheesy filling, crunchy nuts, and cereal topping, perfect for comforting family dinners or casual gatherings.
Ingredients
- 10 oz. can refrigerated flaky biscuits ⓘ
- 2/3 cup shredded Cheddar or American cheese ⓘ
- 2/3 cup crisp rice cereal ⓘ
- 2 tablespoons butter ⓘ
- 1 cup cooked, cubed chicken ⓘ
- 10 3/4 oz. can cream of chicken or mushroom soup ⓘ
- 1 (10 oz.) package frozen chopped broccoli, cooked and drained ⓘ
- 1/3 cup slivered or sliced almonds ⓘ
Instructions
- Separate the biscuit dough into 10 biscuits.
- Place each biscuit in an ungreased muffin cup.
- Press the dough to cover the sides and bottom, forming a 1/4 inch rim.
- Spoon about 1 tablespoon of cheese into each cup.
- Add a layer of crispy rice cereal on top of the cheese.
- Dot each with a small amount of butter.
- In a bowl, combine cooked, cubed chicken, cream of chicken or mushroom soup, and cooked, drained chopped broccoli.
- Spoon about 1/3 cup of the chicken mixture over the cereal in each muffin cup.
- Sprinkle slivered or sliced almonds on top of each.
- Bake at 375°F (190°C) for 20 to 25 minutes until golden and bubbly.
Tips & Substitutions
For added flavor, consider seasoning the chicken with garlic powder or onion powder before mixing with the soup. You can substitute the cheddar or American cheese with mozzarella for a milder taste. If you prefer a lighter version, use low-fat soup and biscuits. You can also add vegetables like carrots or peas to enhance the nutrition, similar to what is found in other chicken recipes.
Serving Suggestions
These chicken and broccoli pot pies make a comforting main dish on their own. Serve with a simple side salad or steamed vegetables to balance the meal. For a heartier dinner, pair with garlic bread or a light soup, such as Oyster-Spinach Potage, to start. They also work well for lunch the next day, making them versatile and delicious.
Storage & Reheating
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated thoroughly. You can also microwave them, but the crust may become less crispy. For best results, reheat in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Broccoli Pot Pies contains roughly 604 calories, with 12g protein, 34g carbohydrates, and 48g fat. It is an excellent source of iron (60% of the Daily Value), vitamin A (41% of the Daily Value), and vitamin C (28% 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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just steam or blanch it until tender, and then drain before adding it to the chicken mixture. Fresh broccoli will add a nice crunch and vibrant color to your pot pies.
What can I substitute for the biscuits?
You can use puff pastry as a substitute for the biscuits for a flakier crust. Alternatively, try making your own biscuit dough or using phyllo dough for a lighter texture. Just be sure to adjust the baking time accordingly.
Can I freeze these pot pies?
Yes, you can freeze the pot pies before baking them. Assemble the pies, cover them tightly, and freeze for up to 2 months. When ready to bake, simply add a few extra minutes to the baking time, as they will be frozen.
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).