CHICKEN POT PIE WITH BROCCOLI RECIPES

Name: Easy Chicken & Broccoli Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 (10 ounce) cans boneless skinless chicken breasts, drained & rinsed; 1 (10 1/2 ounce) can low-sodium cream of chicken soup; 1 (10 1/2 ounce) can low-sodium cream of mushroom soup; 1 (15 ounce) canned diced potatoes, drained & rinsed; 1 -1 1/2 cup frozen chopped broccoli, thawed; 1 1/4 cups almond milk; 3/4 cup shredded 2% cheddar cheese; 1/4-1/2 teaspoon black pepper; 1/4-1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; salt, to taste; 1 cup almond milk; 2 egg whites; 1 1/2 cups Bisquick baking mix; 1/2 teaspoon italian seasoning

EASY CHICKEN & BROCCOLI POT PIE RECIPE - FOOD.COM

Easy Chicken & Broccoli Pot Pie Recipe - Food.com image

My sister doesn't like a traditional potpie so I came up with this recipe for her. Note: I use the canned chicken in this recipe but I couldn't get the ingredients finder to recognize it.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 (10 ounce) cans boneless skinless chicken breasts, drained & rinsed
1 (10 1/2 ounce) can low-sodium cream of chicken soup
1 (10 1/2 ounce) can low-sodium cream of mushroom soup
1 (15 ounce) canned diced potatoes, drained & rinsed
1 -1 1/2 cup frozen chopped broccoli, thawed
1 1/4 cups almond milk
3/4 cup shredded 2% cheddar cheese
1/4-1/2 teaspoon black pepper
1/4-1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt, to taste
1 cup almond milk
2 egg whites
1 1/2 cups Bisquick baking mix
1/2 teaspoon italian seasoning

Steps:

Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
Bake 30-35 minutes or until the top turns golden and filling is completely heated through.

Nutrition Facts : Calories 299.8, FatContent 9.4, SaturatedFatContent 2.8, CholesterolContent 52.5, SodiumContent 939.5, CarbohydrateContent 29.5, FiberContent 2.6, SugarContent 4.2, ProteinContent 23.5

CHICK AND BROCCOLI POT PIES RECIPE - PILLSBURY.COM

Chick and Broccoli Pot Pies Recipe - Pillsbury.com image

Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 7

Ingredients

1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
2 cups frozen broccoli cuts, thawed
1 cup cubed cooked chicken or turkey
1 can (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds

Steps:

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.

Nutrition Facts : Calories 220 , CarbohydrateContent 20 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 3 g, ServingSize 1/10 of Recipe, SodiumContent 600 mg, SugarContent 3 g

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