Try this Chicken Pot Pie Cupcakes recipe, or contribute your own.
Suggest a better description1. Preheat your oven to 400.
2. In a large bowl, 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 (862g) | ||
Recipe Makes: 1 | ||
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Calories: 1253 | ||
Calories from Fat: 820 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.1g | 121 % | |
Saturated Fat 39.6g | 198 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 189.6mg | 58 % | |
Sodium 7137.8mg | 246 % | |
Potassium 129.8mg | 3 % | |
Total Carbohydrate 57.8g | 17 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 57.8g | ||
Protein 50.3g | 72 % | |
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: 1253
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