Small chicken pot pie
1. Preheat oven to 400
2. In a large bow, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs, and spices.
3. Lightly grease a 12 cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. LEt rest for about 3 minutes and dig in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1346g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1599 | ||
Calories from Fat: 807 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.6g | 120 % | |
Saturated Fat 23.8g | 119 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 24.1g | ||
Cholesterol 337.7mg | 104 % | |
Sodium 6679.3mg | 230 % | |
Potassium 1344.2mg | 35 % | |
Total Carbohydrate 78.7g | 23 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 72g | ||
Protein 116.5g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1599
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