These chicken and broccoli biscuit pies are individual comfort food at its best. A creamy chicken and broccoli filling nestled inside a golden biscuit crust — each one is its own little pot pie that bakes up perfectly in a muffin tin. They’re hearty enough to be the main event, easy enough for a weeknight, and portable enough to pack for lunch the next day. Kids love the individual size and the fact that the filling is tucked inside something crispy and delicious. This recipe earns its spot in the regular rotation.
- Swap: Use rotisserie chicken for a significant time shortcut without sacrificing any flavor in the finished pies.
- Make-ahead: Prepare the filling up to 2 days ahead and refrigerate; assemble and bake the pies fresh for the best crust.
- Storage: Refrigerate baked pies for up to 3 days in an airtight container; reheat in a 350°F oven for 10–12 minutes.
- Variation: Add a handful of shredded cheddar cheese to the filling for an extra layer of richness.
- Serving: Serve alongside a simple green salad or roasted vegetables for a complete, balanced weeknight dinner.
How delicious do these little pot pies look! 🙂 I love using pillsbury products for simple dinners that everyone can enjoy, and most things can be made in very little time. These biscuit pies are a great quick and easy dinner. They are filled with chicken and broccoli and a hint of cheese, and only 3 freestyle smart points each.
Chicken & broccoli biscuit pies
Ingredients
- 1-7.5 oz package of pillsbury biscuits, The ones in the 4 value pack, if you can’t find these you can use the larger packs but points may change
- 2 cups cooked shredded chicken breast, I cook mine in the crock pot in a little broth on low for approx. 4 hours
- 2 cups frozen broccoli, thawed
- 1/2 cup low fat condensed cream chicken soup
- 3 Tbsp panko crumbs
- 1/3 cup light grated cheese
- 1 Tbsp parmesan finely grated cheese
- 2 Tbsp bacon crumble
Instructions
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Preheat oven to 375F, spray a regular sized muffin tray and set aside.
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Break open your biscuits and using a rolling pin flatten each biscuit, place in your muffin tin and push dough into place, try and come up the sides a bit with the dough.
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In a small bowl mix your grated cheese and panko crumbs together, divide over your 10 biscuit cups, pushing it down into the bottom.
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Cut up your thawed broccoli pieces, in a bowl mix your broccoli, chicken and soup together.
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Dived chicken mixture into your 10 biscuit cups, top with your parmesan cheese and bacon bits.
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Bake in oven for approx. 20 minutes, makes 10 pies at 3 SP freestyle each (2 will cost you 5SP on freestyle) 3sp or 3pp each, store in sealed container in the fridge.
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Nutrition info, not including the broccoli, per pie.. Calories 120… Fat 3.7g… Saturated fat 1.4g… Carbs 12.7g… Fiber 0.5g… Sugars 1.1g… Protein 9.6g
Please explain to me how 4 biscuits make 10 servings? Unless I’m completely not understanding this recipe (which by the way looks delicious), but I just don’t get it. I bought the 7.5 oz. pkg of biscuits, but there are only 4 biscuits in the pack. How did you get 10 servings?
The 7.5 oz package that I purchase in the U.S at Walmart or Wegmans gas 10 small biscuits in them .. here is a link to the ones I used https://www.walmart.com/ip/Great-Value-Buttermilk-Biscuits-7-5-Oz-4-Count/10532749