CHICKEN POT PIE IN CUPCAKE PAN RECIPES
PEANUT CHICKEN SHEET-PAN DINNER RECIPE - PILLSBURY.COM
Create a delicious Asian chicken dinner ready to eat in less than an hour. Cleanup is easy with just one pan to clean!
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, mix peanut butter, water, soy sauce, vinegar, gingerroot and garlic using whisk.
- Add chicken and broccoli to bowl; toss to coat.
- Spoon chicken mixture evenly onto sheet pan.
- Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender. Stir gently before serving. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.
Nutrition Facts : Calories 230 , CarbohydrateContent 8 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 3 g, TransFatContent 0 g
CHICKEN POT PIE CUPCAKES RECIPE - TABLESPOON.COM
Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter.
Provided by Bev Cooks
Total Time 35 minutes
Prep Time 20 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
- 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.
- Let rest for about 3 minutes and dig in!
Nutrition Facts : Calories 280 , CarbohydrateContent 30 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 11 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 5 g, TransFatContent 0 g
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