Post by chief_cook2 on Nov 11, 2002 17:09:42 GMT -6
Biscuits make a flaky homestyle topping for a pot pie of chicken in a creamy, cheesy sauce.
Ingredients: 1 (12-oz.) can Pillsbury® Hungry Jack® Golden LayersTM Refrigerated Biscuits 2/3 cup shredded Cheddar or American cheese 2/3 cup crisp rice cereal 1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed 1 cup cubed cooked chicken or turkey 1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup 1/3 cup slivered or sliced almonds
Prep Time: 20 Minutes (Ready in 45 Minutes) Preparation Directions: 1. 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. 2. 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. 3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
10 pot pies
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