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Bite-Sized Chicken Pot Pies

Bite-Sized Chicken Pot Pies Recipe

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Prep/Cook Time: 30 Minutes
Servings: 5
Average Rating: Star Star Star Star Star
Chicken Pot Pie, Appetizers, Oven Ready Roaster, Oven Ready Whole Seasoned Roaster, Leftovers

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2 cups
   Alternate Perdue Products:
1 1/2 cups frozen vegetable blend (8 oz.)
1 can reduced-sodium cream of celery soup (Alternate: potato or chicken soup)
2 tablespoons fresh parsley, minced
1 pack refrigerated biscuits (Alternate: pie dough)
1/4 cup Cheddar cheese, grated (Alternate: Swiss or Parmesan)


1. Preheat oven to 350°F.

2. In a bowl combine cooked and shredded chicken, vegetables, soup and parsley; mix well.

3. Spray 10 of a 12 cavity muffin tin with non-stick cooking spray. Roll each biscuit or piece of pie dough on a floured surface into a 5-inch circle and press into the bottom of the 10 sprayed muffin tins. Spoon about 1/4 cup of the filling into each biscuit-lined tin. Sprinkle tops of each with 1 teaspoon grated cheese.

4. Bake pot pies for 20 minutes or until golden brown. Let stand 4-5 minutes before unmolding. Serve with dressed greens or a steamed vegetable.

Note

Recipe inspired by John, Perdue community member.


  • Serving Size 169g

  • Servings Per Recipe 5

  • Amount Per Serving (* % of Daily Value)

  • Calories 270

  • Total Fat 12g (18%)

  • Saturated Fat 4g (20%)

  • Trans Fat 1g

  • Cholesterol 40mg (13%)

  • Sodium 650mg (27%)

  • Total Carbohydrate 27g (9%)

  • Dietary Fiber 2g

  • Sugars 5g

  • Protein 13g

  • Vitamin A 20%

  • Vitamin C 8%

  • Calcium 8%

  • Iron 10%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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