How delicious do these little pot pies look! These biscuit pies are a great quick and easy dinner. They are filled with chicken and broccoli and a hint of cheese, and only 3 points each!
Total Time
35min
5.0
2 Ratings
Author: Drizzle Me Skinny
Servings:
10
Ingredients
•
7.5
oz
Pillsbury® Biscuits
•
2
cups
Chicken Breasts
•
2
cups
Frozen Broccoli
•
1/2
cup
Condensed Cream of Chicken Soup
•
3
Tbsp
Panko Breadcrumbs
•
1/3
cup
Light Shredded Cheese Blend
•
2
Tbsp
Parmesan Cheese
•
2
Tbsp
Bacon Bits
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Spray a regular sized muffin tray and set aside.
2.
Thaw the Frozen Broccoli (2 cups) and leave aside.
3.
Break open your Pillsbury® Biscuits (7.5 oz), using a rolling pin flatten each biscuit, place in your muffin tin and push dough into place, try and come up the sides a bit with the dough.
4.
In a small bowl mix your Light Shredded Cheese Blend (1/3 cup), Parmesan Cheese (1 Tbsp) and Panko Breadcrumbs (3 Tbsp). Divide over your 10 biscuit cups, pushing it down into the bottom.
5.
Cut up your thawed broccoli pieces. In a bowl mix your broccoli pieces, Chicken Breasts (2 cups) and Condensed Cream of Chicken Soup (1/2 cup).
6.
Dived chicken mixture into your 10 biscuit cups, top with your Parmesan Cheese (1 Tbsp) and Bacon Bits (2 Tbsp).
7.
Bake in oven for approximately 20 minutes, this makes 10 pies at 3 pointsplus each, store in sealed container in the fridge. Enjoy!
Nutrition Per Serving
CALORIES
135
FAT
3.1 g
PROTEIN
13.7 g
CARBS
13.5 g
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