Try this Mini Chicken Pot Pies recipe, or contribute your own.
Suggest a better description1. Prepare baking mixture by combining bisquick, milk and eggs and set aside.
2. Prepare vegetable filling of chicken broth, onions, peas and carrots and cheese. Set aside.
3. Grill chicken in skillet with olive oil until completely white.
4. Heat oven to 375. Spray muffin liners with nonstick spray.
5. Add about 1 tablespoon of baking mixture which should just cover the bottom of each liner.
6. Add vegetables and chicken. Top it off with one more tablespoon full of the baking mixture.
7. Bake for about 25-30 minutes.
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Serving Size: 1 Serving (1125g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1807 | ||
Calories from Fat: 727 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.8g | 108 % | |
Saturated Fat 39.1g | 196 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 789mg | 243 % | |
Sodium 3325mg | 115 % | |
Potassium 2165.4mg | 57 % | |
Total Carbohydrate 94.9g | 28 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 87.8g | ||
Protein 169.8g | 243 % | |
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: 1807
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