"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chick-n-Broccoli Pot Pie Bites Recipe

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This recipe for Chick-n-Broccoli Pot Pie Bites, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaki-Lynn Dixon
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Frozen Cut Broccoli, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds

Directions:
Directions:
Heat oven to 375°F.

Separate dough into 10 biscuits.

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

Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup.

Press mixture into bottom of each cup.

Cut large pieces of broccoli in half.

In large bowl, combine broccoli, chicken and soup; mix well.

Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full.

Sprinkle with almonds.

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

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min ; Start to Finish: 45 min
Personal Notes:
Personal Notes:
Recipe from the Pillsbury website.

 

 

 

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