Chicken & broccoli biscuit pies
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 10
3 SP freestyle, 3sp/3pp each
  • 1-7.5oz 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
  • ½ cup low fat condensed cream chicken soup
  • 3 Tbsp panko crumbs
  • ⅓ cup light grated cheese
  • 1 Tbsp parmesan finely grated cheese
  • 2 Tbsp bacon crumble
  1. Preheat oven to 375F, spray a regular sized muffin tray and set aside.
  2. 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.
  3. In a small bowl mix your grated cheese and panko crumbs together, divide over your 10 biscuit cups, pushing it down into the bottom.
  4. Cut up your thawed broccoli pieces, in a bowl mix your broccoli, chicken and soup together.
  5. Dived chicken mixture into your 10 biscuit cups, top with your parmesan cheese and bacon bits.
  6. 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.
  7. 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
Recipe by Drizzle Me Skinny! at