Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Mini Pot Pies

Lowfat homestyle chicken mini pot pies.

Author: Recipe and photo courtesy of Aimee's Adventures -
Date: June 27, 2013

Serves: 10 person(s)
Yield: 10 x mini pies

Preparation Time: 15 mins
Cooking Time: 15 mins
Extra Time: 30 mins for pre-cooking chicken and for standing


    1 (7.5 oz.) can Pillsbury Buttermilk Biscuits
    142.86 g diced cooked chicken breast
    1 can (10.5 oz) reduced-fat cream of chicken soup (such as Campbell's Healthy Choice)
    1/2 cup fat-free cheddar cheese
    1 tsp dried parsley flakes
    1/2 tsp black pepper
    1 can (12 oz) low-sodium Veg-All mixed vegetables, drained


    Preheat oven to 400ºF.

    Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge.

    In a bowl, combine all ingredients. Spoon mixture evenly into each biscuit cup.

    In preheated oven bake approximately 15 minutes or until golden brown. Let stand 2 to 3 minutes before serving.

Nutritional Information
(Per Serving)

Calories:90 cals
Kilojoules:377 kJ
Fat:1.0 g
Carbohydrates:13.0 g
Protein:7.0 g
Cholesterol:10.0 mg
Sodium:456 mg
Saturated Fat:0.4 g
Fiber:0.1 g
Calcium:28.0 mg
Total Sugars:1.4 g

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